Instructions
- In a saucepan, whisk together Milk, Sugar, and Cornstarch. Bring to a simmer over medium heat, stirring constantly.
- In a separate bowl, whisk Egg Yolks. Slowly temper the yolks by whisking in about 1/2 cup of the hot milk mixture.
- Pour the tempered yolks back into the saucepan and cook for 1-2 minutes more, stirring constantly, until thickened.
- Remove from heat and stir in Butter, Vanilla Extract, and Salt.
- Let the Custard cool slightly before assembling the pudding.
- In a 9x13 inch dish, layer half of the Nilla Wafers on the bottom.
- Top with half of the sliced Bananas.
- Spread half of the Custard mixture over the Bananas.
- Repeat layers: Nilla Wafers, Bananas, Custard.
- Cover and refrigerate for at least 4 hours, or preferably overnight.
- Before serving, top with Whipped Cream.
