The Easiest Nannas Banana Pudding Recipe Ready in Minutes

Instructions:

1. Prepare the Custard Base: Whisk together sugar, cornstarch, and salt in a medium saucepan. Gradually whisk in the cold milk until completely smooth.
2. Cook the Base: Heat the milk mixture over medium heat, whisking constantly, until it begins to bubble and visibly thickens (about 5-8 minutes).
3. Temper the Yolks: In a separate bowl, briefly whisk the egg yolks. Ladle about 1 cup of the hot milk mixture slowly into the yolks while whisking vigorously (tempering) to prevent scrambling.
4. Finish the Custard: Pour the tempered yolk mixture back into the saucepan with the remaining milk. Cook over medium-low heat, whisking constantly, for 1-2 minutes until the custard is very thick. Do not allow it to boil heavily once yolks are added.
5. Enrich and Chill: Remove from heat. Stir in the butter and vanilla extract until smooth. Transfer the custard to a bowl, press plastic wrap directly onto the surface to prevent a skin, and chill for at least 30 minutes before assembly.
6. Slice Bananas: Peel and slice the bananas into 1/4-inch thick rounds.
7. Assemble Layers: In a 9x9 inch glass baking dish, create the first layer: spread a thin layer of chilled custard, then place a single layer of vanilla wafer cookies, followed by a layer of banana slices. Repeat these three layers until ingredients are used, ending with a final layer of custard on top.
8. Final Chill: Cover the dish (leaving space for the topping) and refrigerate for a minimum of 4 hours, ideally overnight, allowing the cookies to soften completely.
9. Prepare Topping: Just before serving, whip the heavy cream, powdered sugar, and extra vanilla until stiff peaks form. Spread evenly over the chilled pudding.
10. Serve: Serve immediately for the best texture.