Brighton Banshee Banana Pudding

Directions

1. 1

   In a medium saucepan, whisk together the milk, 1/4 cup of the granulated sugar, and cornstarch until smooth over medium-low heat.
2. 2

   In a separate small bowl, whisk the egg yolks with the remaining 1/4 cup granulated sugar until pale yellow and slightly thickened.
3. 3

   Slowly temper the egg yolk mixture by gradually whisking about 1/2 cup of the hot milk mixture into the yolks, then pour the tempered yolks back into the saucepan with the remaining milk mixture, whisking constantly.
4. 4

   Increase the heat to medium and cook, stirring continuously with a rubber spatula, until the custard thickens to a pudding consistency and gently bubbles, about 6-8 minutes.
5. 5

   Remove the saucepan from the heat and stir in the butter, vanilla extract, and salt until smooth and fully incorporated.
6. 6

   Pour the hot custard into a clean bowl, press a piece of plastic wrap directly onto the surface to prevent a skin from forming, and chill in the refrigerator for at least 2 hours, or until completely cold.
7. 7

   While the custard chills, whip the heavy cream and powdered sugar in a stand mixer fitted with the whisk attachment on medium-high speed until soft peaks form, about 3-4 minutes.
8. 8

   To assemble, spread a thin layer of chilled custard on the bottom of a 9x13-inch glass baking dish.
9. 9

   Arrange a single layer of vanilla wafers over the custard, followed by a layer of sliced bananas, ensuring good coverage.
10. 10

    Repeat the layering process: custard, vanilla wafers, and bananas, finishing with a final layer of custard on top.
11. 11

    Dollop or pipe the whipped cream over the top of the final custard layer, spreading evenly to the edges.
12. 12

    Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, allowing the wafers to soften and flavors to meld beautifully before serving.