Classic Southern Banana Pudding

Ingredients

Granulated sugar

3/4 cup

All-purpose flour

1/3 cup

Salt

1/4 teaspoon

Milk

2 3/4 cups

Egg yolks

4 large

Vanilla extract

2 teaspoons

Ripe bananas

4, sliced

Vanilla wafers

1 box (about 12 ounces)

Whipped cream

2 cups, for topping

Instructions

1. In a medium saucepan, whisk together the granulated sugar, flour, and salt until well combined.
2. Gradually whisk in the milk until the mixture is smooth and free of lumps.
3. Cook over medium heat, stirring constantly with a wooden spoon or a whisk, until the mixture thickens and begins to boil, about 10 minutes. Stay patient and keep stirring to prevent the mixture from burning.
4. Once thickened, remove from heat.
5. In a separate bowl, beat the egg yolks until they are light and frothy.
6. Gradually whisk about 1 cup of the hot milk mixture into the beaten egg yolks to temper them. This step is crucial to prevent the eggs from scrambling.
7. Pour the tempered egg yolk mixture back into the saucepan with the remaining custard and return to heat. Cook for an additional 2 minutes, stirring constantly until thickened.
8. Remove from heat and stir in the vanilla extract for that signature flavor.
9. In a large serving dish or individual cups, layer the vanilla wafers, sliced bananas, and custard. Start with a layer of wafers, followed by bananas, then custard. Repeat the layers until all ingredients are used, finishing with a generous layer of custard on top.
10. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the wafers to soften.
11. Before serving, top with a generous dollop of whipped cream and additional banana slices for a beautiful presentation.