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Banana Pudding with Nilla Wafers

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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!