Ingredients
- 1/3 Cup Sugar
- 1 Tbsp. Cornstarch
- 1/4 tsp. Nutmeg
- 1/8 tsp. Salt
- 1 1/2 Cups Half and Half
- 2 Egg Yolks
- 1 Tbsp. Unsalted Butter
- 2 tsp. Vanilla
- 3-4 Bananas, sliced
- 24 Nilla wafers, coarsely crushed
- Whipped Cream, for serving
Preparation
Step 1
Whisk together sugar, cornstarch, nutmeg and salt in a medium saucepan, then whisk in half and half and egg yolks. Place over medium heat and cook, whisking constantly, until pudding thickens and begins to boil, 5-8 minutes. Remove from heat and add butter and vanilla. Whisk until butter has melted. Transfer pudding to a bowl and refrigerate until cold, about 3 hours.
In your preferred serving dish (I used individual parfait glasses. You could also use ramekins or even a casserole dish if serving a bigger crowd), create two sets of layers using the bananas, 1/3 of the pudding and Nilla wafers. Top with the remaining 1/3 of the pudding.
Before serving, top with whipped cream and additional banana slices and Nilla wafers, if desired.