Ingredients
Equipment
Method
Make the pudding
- Whisk the sugar, cornstarch, and salt in a medium saucepan, then gradually whisk in the milk until smooth.
- Cook over medium heat, whisking frequently, until the mixture is steaming and small bubbles form at the edges, 4 to 6 minutes.
- Whisk the egg yolks in a medium heatproof bowl, slowly whisk in about 1/2 cup of the hot milk mixture, then pour the yolk mixture back into the saucepan while whisking.
- Cook over medium heat, whisking constantly, until the pudding thickens and bubbles break across the surface, then continue cooking for 1 minute.
- Remove the pan from the heat and whisk in the butter and vanilla until smooth; transfer the pudding to a bowl, press plastic wrap directly onto its surface, and refrigerate until cold, about 1 1/2 hours.
Whip the cream
- Beat the heavy cream and powdered sugar in a chilled bowl with a mixer on medium-high until medium peaks form, 2 to 3 minutes.
Assemble the cups
- Slice the bananas and break the wafers into pieces, then divide them among six 10-ounce cups, layering them with the chilled pudding and finishing with pudding.
- Divide the whipped cream among the cups, cover, and refrigerate for at least 2 hours, until the wafers soften and the pudding is set.
Notes
Press plastic wrap directly onto the pudding to prevent a skin from forming. Refrigerate covered for up to 2 days; freezing is not recommended because the pudding and bananas can change texture. For a gluten-free option, use gluten-free vanilla wafers.