Ingredients:

  • 4 cups Whole Milk
  • 1 cup Granulated Sugar
  • 1/2 cup Cornstarch
  • 6 Large Egg Yolks
  • 4 tablespoons Unsalted Butter, cubed
  • 2 teaspoons Pure Vanilla Extract
  • Pinch of Salt
  • 5-6 medium Ripe Bananas
  • 1 (11 oz/312g) box Vanilla Wafers, plus extra for topping

Instructions:

  1. Part I, Step 1: In a medium bowl, whisk together sugar, cornstarch, and salt until fully combined. Whisk in the egg yolks until the mixture is pale yellow and smooth.
  2. Part I, Step 2: Gently heat the whole milk in a medium saucepan over medium heat until steaming, ensuring it does not boil.
  3. Part I, Step 3: Temper the egg mixture by very slowly ladling about 1 cup of the hot milk into the yolk mixture while whisking vigorously.
  4. Part I, Step 4: Pour the tempered yolk mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly and scraping the bottom corners, until the mixture thickens significantly and begins to bubble (about 5-8 minutes).
  5. Part I, Step 5: Remove from heat immediately. Whisk in the cubed butter until fully melted and incorporated. Stir in the vanilla extract.
  6. Part I, Step 6: Press plastic wrap directly onto the surface of the hot custard to prevent a skin from forming. Chill in the refrigerator for at least 2 hours until completely cold and set.
  7. Part II, Step 7: Prepare components: Slice the bananas into ¼-inch thick rounds. Have the wafers and cold custard ready.
  8. Part II, Step 8: Begin layering in a 9x13 inch dish: Start with a thin layer of custard, followed by a layer of vanilla wafers, then a layer of sliced bananas. Repeat this sequence until all ingredients are used, finishing with a final layer of custard on top.
  9. Part II, Step 9: Press a few extra vanilla wafers lightly into the top layer of custard.
  10. Part II, Step 10: Cover the dish tightly (ensuring plastic wrap doesn't touch the surface) and refrigerate for a minimum of 4 hours, or preferably overnight, to allow the wafers to soften perfectly.