Ingredients:

  • 2 cups Whole Milk
  • 1/2 cup Granulated Sugar
  • 4 Large Egg Yolks
  • 1/4 cup Cornstarch
  • 2 tablespoons Unsalted Butter
  • 1 teaspoon Pure Vanilla Extract
  • 1/8 teaspoon Salt
  • 3 medium Ripe Bananas
  • About 30-36 Vanilla Wafers
  • 1 cup Heavy Whipping Cream (Optional)
  • 2 tablespoons Powdered Sugar (Optional)

Instructions:

  1. Prepare the Custard Base: In a bowl, vigorously whisk together egg yolks, sugar, cornstarch, and salt until pale and smooth.
  2. Heat the Milk: Gently heat the milk in a medium saucepan until it just begins to steam around the edges (do not boil).
  3. Temper the Eggs: Slowly drizzle about 1/2 cup of the hot milk into the egg mixture while whisking constantly to prevent scrambling.
  4. Thicken the Custard: Pour the tempered egg mixture back into the saucepan with the remaining hot milk. Cook over medium heat, whisking continuously, until the mixture visibly thickens and bubbles—about 1–2 minutes after the first bubble. It must coat the back of a spoon thickly.
  5. Finish and Chill: Remove from heat. Stir in the butter and vanilla extract until smooth. Pour the custard through a sieve into a clean bowl. Press plastic wrap directly onto the surface of the custard to prevent skin formation. Chill completely (at least 2 hours, or until firm).
  6. Prepare Components for Layering: Slice bananas into 1/4-inch thick rounds. If making the topping, whip the heavy cream and powdered sugar until stiff peaks form.
  7. Assemble the Cups: In 6 individual 8-ounce glasses, begin layering: start with a bottom layer of 3-4 slightly crushed vanilla wafers, followed by a layer of sliced bananas, and then a generous dollop (about 1/4 cup) of chilled vanilla custard. Repeat this layering sequence.
  8. Top and Serve: Finish the top layer with the remaining chilled custard or top generously with the prepared whipped cream. Garnish immediately with a final wafer piece. Serve immediately or chill for up to 4 hours.