Ingredients:

  • 1 1/2 cups (355 ml) whole milk
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (30g) all-purpose flour
  • 1/4 teaspoon salt
  • 3 large egg yolks
  • 2 tablespoons (28g) unsalted butter, cut into pieces
  • 1 tablespoon vanilla extract
  • 1 (11-ounce/312g) box Nilla wafers
  • 1 1/2 cups (355ml) heavy cream
  • 2 tablespoons (25g) powdered sugar

Instructions:

  1. Whisk together milk, sugar, flour, and salt in a saucepan.
  2. Whisk egg yolks in a separate bowl. Slowly drizzle a small amount of the hot milk mixture into the yolks, whisking constantly to temper them.
  3. Pour the tempered egg mixture back into the saucepan. Cook over medium heat, whisking constantly, until the custard thickens and coats the back of a spoon (about 5-7 minutes).
  4. Remove from heat. Stir in butter and vanilla extract until smooth.
  5. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 2 hours, or until completely chilled.
  6. In a chilled bowl, whip heavy cream with powdered sugar until stiff peaks form.
  7. Layer Nilla wafers and custard in the baking dish, starting with a layer of wafers on the bottom. Repeat layers, ending with custard on top.
  8. Spread the whipped cream evenly over the top of the custard.
  9. Refrigerate for at least 30 minutes before serving to allow the wafers to soften slightly. Enjoy this banana pudding without bananas.