Ingredients

Method

1. 1

   In a pot, combine 3/4 cup white sugar, 1/2 teaspoon salt, and 1/4 cup cornstarch. Whisk these dry ingredients together until well combined.

2. 2

   Separate 6 egg yolks into a measuring cup. Crack the eggs and move the yolk between the shells to separate the white. Whisk the egg yolks well.

3. 3

   Add 2.5 cups of milk to the egg yolks and then 1 cup of heavy cream. Whisk the mixture well.

4. 4

   Add some of the milk mixture to the pot with the dry ingredients and whisk to combine. Then add the remaining milk mixture.

5. 5

   Bring the mixture to a boil on the stove, stirring continuously with a whisk, until it thickens to a nice, thick pudding consistency.

6. 6

   Remove the pot from heat and add 2 teaspoons of vanilla bean paste and 2 tablespoons of sweetened condensed milk.

7. 7

   Add 2 tablespoons of high-quality butter (like Kerrygold) to the pudding mixture and stir until fully incorporated and melted, creating a silky texture.

8. 8

   For the whipped cream, pour 2 cups of heavy cream into a large bowl. Add 1/4 cup of powdered sugar and a dash of vanilla extract. Whisk it until stiff peaks form. (A stand mixer is recommended for this step).

9. 9

   Once the pudding has cooled (it should not be hot), gently fold about half of the whipped cream into the pudding in the pot.

10. 10

    Grab a large glass trifle dish or metal tray. Start layering by placing a thick layer of Nilla wafers at the bottom.

11. 11

    Add a layer of the mixed pudding and whipped cream mixture over the wafers.

12. 12

    Slice fresh bananas and add a layer of banana slices over the pudding mixture.

13. 13

    Repeat the layers: more pudding, then more Nilla wafers (the host notes his sister ate some, so he's using the second box), and continue layering until all the pudding is used.

14. 14

    Refrigerate the banana pudding overnight to allow the cookies to soften and the flavors to meld.

15. 15

    Serve with a big spoon and enjoy!