Drum roll please! 🥁 This was amazing! The wafers sit in the cream/custard and form cake-like pockets! If you want it cakey, use more cookies. Less cakey, use less.
Here you can see how many cookies I used on each layer. You can definitely go more if you want it cakier.
Banana Pudding with Nilla Wafers
Ingredients
Pastry Cream
- 1 cup whole milk
- ¼ cup heavy cream
- 6 T. sugar
- 2 large egg yolks
- 2 T. cornstarch
- Pinch salt
- 1 T. butter
- 1 tsp vanilla bean paste
Whipped Cream
- 1¼ cups heavy whipping cream
- 2 T. powdered sugar
- ½ tsp vanilla bean paste
- 2 –3 bananas I used 2-slice rounds and then cut in half
- vanilla wafers Use as many or few as you like-broken in half and quarters
Instructions
Pastry Cream
- Cook the milk and cream until steaming.
- In a bowl, whisk sugar, yolks, cornstarch and salt.
- Slowly whisk some hot milk into the yolks, then return everything to the saucepan.
- Cook over medium-low, whisking constantly, until very thick—almost pastry-cream consistency.
- Remove from heat and whisk in butter and vanilla. Cover the surface directly with plastic wrap and chill completely.
Whipped Cream
- Whip the cream with powdered sugar and vanilla to firm peaks.
- Fold about ⅓ of the whipped cream into the cold custard.
- Don't fold all of it in—you want distinct custard and cream layers.
- In a small loaf pan, layer: custard, bananas, cookies, cream, and repeat for two layers. Push bananas & cookies into the custard. Cover and chill 6 hours or overnight!
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