Banana Pudding

Makes 10-12 Servings

8 Bananas (sliced)

Approx. 1 ½ boxes of Nilla Wafers

Whipped Cream

Custard

Custard:

1 qt. of whole milk

1.5 c. sugar

1 T. vanilla

10 large egg yolks (lightly whipped)

1/2 c. corn starch dissolved in 1/2 c. water

2 T. butter

Have your eggs combined and set aside in a large bowl. 

Heat the milk and sugar together over medium heat - stirring continuously to prevent the milk from scalding or forming a skin. When thoroughly heated, temper the egg yolks by adding a few tablespoons of hot milk to the eggs. Stir well and then add the egg yolks into the hot milk pan. Add the starch slurry. After it is heated to 175F, remove from the heat and stir in vanilla and a knob of butter. Set aside and allow to cool completely. 

To Assemble:

In a 9x13 baking dish, create a layer of vanilla wafers, then top with the banana slices. Cover with the cooled custard. Add another layer of vanilla wafers. Allow to set up in the fridge a minimum of two hours. Serve with whipped cream.