Vanilla-Banana Pudding

1. 1

   Heat 4 cups of the milk in a large saucepan over medium heat until steaming.

2. 2

   Whisk the sugar, cornstarch and 1/2 teaspoon salt in a large bowl.

3. 3

   Whisk in the egg yolks and the remaining 1/2 cup milk.

4. 4

   Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg-milk mixture into the pan.

5. 5

   Cook over medium heat, whisking constantly, until the mixture boils.

6. 6

   Continue to whisk until it has thickened to a puddinglike consistency, 3 to 4 minutes.

7. 7

   Remove from the heat and stir in the vanilla extract.

8. 8

   Cool slightly, stirring a few times to prevent a skin from forming.

9. 9

   Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 4 hours.

10. 10

    One hour before serving, whisk the pudding vigorously until smooth and creamy.

11. 11

    Gently fold in 3/4 of the sliced bananas.

12. 12

    Cover with plastic wrap and refrigerate for 1 hour.

13. 13

    Fold in the vanilla wafers, spoon the pudding into six to eight individual cups and top with the remaining banana slices.

* Per serving · 4 servings · Values may vary.

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