A dessert with layers upon layers of delicious flavors & textures, my Creamy Banana Pudding recipe has it all: bananas, pudding, and crunchy vanilla wafers.
Combine milk and cream in a medium saucepan over medium heat. Stir and slowly bring to a simmer.
Ladle a cup of the hot milk mixture over the eggs and whisk immediately. While continuing to whisk pour in the rest of the hot milk into the eggs. This method is called tempering and it prevents you from scrambling your eggs.
Whisk the custard constantly for roughly 6-8 minutes or until it has thickened. Do not let this mixture boil or it can curdle.
Set aside the pudding to cool completely and thicken before using it. It can be made up to 2 days in advance and kept in the fridge.
Choose your dish or dishes you will be serving your pudding in.
Cover the bottom of a dish with pudding followed by a later of crushed vanilla wafers. Cover with another layer of the whipped cream. Top with a layer of banana slices. Continue layering the pudding, wafer cookies, cream, and banana slices until you reach the top, ending with a final layer of banana pudding.
Refrigerate for at least 4 hours, or up to overnight. I assemble mine on the day of serving.
Nilla Wafers: These cookies are the quintessential flavor of a banana pudding. If you can't buy them you can easily make you own with my recipe: https://www.biggerbolderbaking.com/vanilla-wafers-nilla/