Posted by Ingredients
- 4 large egg yolks
- ¼ cup cornstarch
- 2 cups whole milk
- 1 cup heavy whipping cream
- ¾ cup granulated sugar
- ½ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- 2 tablespoons unsalted butter
- ½ tablespoon vanilla extract
- 2 ½ cups crushed Nilla wafers (from 1 [11-oz.] pkg.) plus whole wafers to garnish, if desired
- 4 medium bananas, peeled and cut into ½-inch-thick rounds
- Vanilla Bean Whipped Cream (See Below)
Directions
Step 1
Whisk together egg yolks and cornstarch in a medium-size heatproof bowl until well combined. Whisk together milk, whipping cream, sugar, nutmeg, and salt in a medium saucepan. Cook over medium, whisking often, until steaming, about 4 to 6 minutes (do not let milk mixture boil). Remove from heat. Using a ladle, slowly drizzle 1 cup steaming milk mixture into egg mixture, whisking constantly until combined. Slowly drizzle egg mixture into remaining warmed milk mixture in saucepan, stirring constantly until combined. Cook milk mixture over medium, whisking constantly until mixture thickens and begins to simmer (about 200°F), about 8 to 10 minutes. Remove saucepan from heat, and whisk in butter and vanilla. Transfer pudding to a medium bowl; cover with plastic wrap, pressing wrap directly on surface to prevent a skin from forming. Refrigerate until completely chilled, about 3 hours.
Step 2
Spoon 3 tablespoons crushed Nilla wafers into each of 12 stemless wineglasses or other 8-oz. glasses; top each with about ⅓ of a sliced banana and ⅓ cup pudding. Dollop each with about 2 tablespoons Vanilla Bean Whipped Cream, and sprinkle with 1 teaspoon crushed vanilla wafers. Cover loosely, and chill for at least 1 hour (or up to 4 hours) before serving. Garnish each glass with a whole Nilla wafer, if desired.
Vanilla Bean Whipped Cream
Ingredients
- 1 vanilla bean pod (1 tsp vanilla works if a bean pod isn’t available)
- 1 cup heavy whipping cream
- ⅛ teaspoon kosher salt
- 3 tablespoons powdered sugar
Directions
Cut vanilla bean pod in half lengthwise. Using back of a paring knife or edge of a small spoon, scrape vanilla seeds from 1 pod half into bowl of a stand mixer fitted with a whisk attachment. Reserve remaining pod half for another use. Add heavy whipping cream, kosher salt, and powdered sugar to bowl. Beat on medium speed until frothy, about 1 minute. Increase speed to medium-high, and beat until stiff peaks form, 2 to 3 minutes. Use immediately, or store in refrigerator until ready to use (up to 4 hours).