Ingredients:

  • 2 cups (473 ml) whole milk
  • 1/2 cup (118 ml) heavy cream
  • 1/2 cup (100 g) granulated sugar
  • 1/4 teaspoon (1.5 ml) kosher salt
  • 4 large (200g) egg yolks
  • 2 tablespoons (14 g) cornstarch
  • 2 tablespoons (28 g) unsalted butter, cold and cubed
  • 2 teaspoons (10 ml) vanilla extract
  • 1 box (11 oz/ 312g) vanilla wafers
  • 3-4 ripe but firm bananas, sliced
  • 1 cup (237 ml) heavy cream
  • 2 tablespoons (25g) powdered sugar
  • 1/2 teaspoon (2.5 ml) vanilla extract

Instructions:

  1. Combine milk, cream, sugar, and salt in a saucepan. Heat over medium heat until simmering, stirring to dissolve sugar.
  2. In a separate bowl, whisk egg yolks and cornstarch until smooth.
  3. Temper the egg yolks: Slowly drizzle about 1/2 cup of the hot milk mixture into the egg yolk mixture, whisking constantly to prevent scrambling.
  4. Pour the tempered egg yolk mixture into the saucepan with the remaining milk mixture.
  5. Cook over medium-low heat, stirring constantly with a whisk, until the custard thickens enough to coat the back of a spoon (about 5-7 minutes).
  6. Remove from heat and stir in cold butter and vanilla extract.
  7. Pour the custard into a heatproof bowl, press plastic wrap directly onto the surface to prevent a skin from forming.
  8. Refrigerate for at least 2 hours, or preferably overnight, to chill completely.
  9. In a chilled bowl, beat heavy cream with powdered sugar and vanilla extract until stiff peaks form. (Optional - can use store-bought whipped topping)
  10. In your baking dish or trifle bowl, create a layer of vanilla wafers on the bottom.
  11. Top with a layer of sliced bananas.
  12. Spread a layer of the chilled vanilla custard over the bananas.
  13. Repeat layers of vanilla wafers, bananas, and custard until all ingredients are used, ending with a layer of custard.
  14. Top with whipped cream or additional vanilla wafers, if desired.
  15. Cover and refrigerate for at least 2 hours before serving to allow the flavors to meld.