Vanilla Banana Creamy Pudding

Step-by-Step Instructions for Vanilla Banana Creamy Pudding

1. Prepare the Custard

1. In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually add the milk and heavy cream, whisking constantly to avoid lumps.
2. Place the saucepan over medium heat and cook, stirring frequently, until the mixture starts to thicken and bubble gently.
3. In a separate bowl, beat the egg yolks. Slowly temper the eggs by whisking in a small amount of the hot milk mixture to prevent curdling.
4. Pour the tempered eggs back into the saucepan, reduce the heat to low, and continue cooking until the custard thickens enough to coat the back of a spoon.
5. Remove from heat and stir in the vanilla extract and butter until smooth. Set aside to cool slightly.

2. Assemble the Pudding

1. In a glass or ceramic dish, create the first layer by arranging vanilla wafers or graham crackers evenly at the bottom.
2. Add a layer of banana slices, ensuring they are evenly distributed for consistent flavor.
3. Pour a generous layer of the prepared custard over the bananas, spreading it evenly with a spatula.
4. Repeat the process with alternating layers of wafers, bananas, and custard until the dish is filled. The topmost layer should be custard.

3. Chill the Pudding

Cover the dish with plastic wrap, ensuring the wrap touches the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours or overnight for the flavors to meld beautifully.

4. Garnish and Serve

Before serving, top the pudding with a dollop of whipped cream, a sprinkle of crushed vanilla wafers, or a drizzle of caramel sauce for added elegance.

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