Banana Pudding

A classic Southern banana pudding made with silky custard, ripe bananas, and crisp vanilla wafers, perfect for any gathering.

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Ready the ingredients by measuring and assembling everything for smooth preparation.
Warm the milk in a saucepan until it steams, about 6–8 minutes.
Whisk together the remaining sugar, cornstarch, and salt in a bowl, then whisk in the eggs.
Temper the eggs by slowly adding hot milk while whisking, then return to the saucepan.
Cook the custard over medium-low heat while whisking until it thickens, about 3–5 minutes.
Strain the custard through a sieve into a bowl, cover with plastic wrap, and cool.
Whip the heavy cream with a bit of sugar to soft peaks, then fold it into the cooled custard.
Assemble the layers in a dish: custard, wafers, banana slices, repeat, and top with whipped cream.
Chill for at least 1 hour before serving to enhance the flavors.

For best texture, serve within 24 hours. Cool the custard before assembly to prevent banana browning.