Soft Banana Pudding

Steps

1. 1.

   1.

   Cook The Pudding** Whisk sugar, cornstarch, and salt in a saucepan. Whisk in milk and egg yolks until smooth. Cook over medium heat, stirring constantly, until thick and bubbling, about 6–8 minutes. It should coat a spoon.

2. 2.

   Finish The Custard

   Take off heat. Stir in butter and vanilla until melted and smooth. Pour into a bowl. Press plastic wrap onto the surface so a skin does not form. Cool 20–30 minutes until lukewarm, not hot.

3. 3.

   Layer Soft Banana Pudding

   In a deep dish or 8 individual cups, layer wafers, banana slices, and pudding. Repeat. End with pudding on top so bananas stay covered and do not brown as fast.

4. 4.

   Chill To Set

   Cover and refrigerate at least 4 hours, preferably overnight. Wafers soften and the pudding firms. Do not rush this part.

5. 5.

   Whip The Topping

   Whip cream and powdered sugar to soft peaks. Spread or dollop over the chilled pudding. Dust with cinnamon if you like.

6. 6.

   Serve Cold

   Scoop into bowls. Extra wafers on the side for people who want crunch. Best within 2 days while bananas still look pale.