How to Prepare Grandmas Banana Pudding

• In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Gradually add the whole milk while whisking to combine. Cook over medium heat, stirring constantly until the mixture thickens and begins to bubble. This should take about 5-7 minutes.
• In a separate bowl, lightly beat the egg yolks. Once the milk mixture has thickened, slowly pour about half of it into the egg yolks, whisking constantly to temper the eggs. Then, return the egg mixture to the saucepan with the remaining milk mixture.
• Continue to cook the custard for an additional 2-3 minutes, stirring until it is thick enough to coat the back of a spoon. Remove from heat and stir in the unsalted butter and 1 teaspoon of vanilla extract until melted and combined.
• Transfer the custard to a bowl and cover it with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 2 hours until fully chilled.
• In a mixing bowl, combine the chilled heavy cream, powdered sugar, and 1 teaspoon of vanilla extract. Using a hand mixer or stand mixer, whip the cream until stiff peaks form.
• Once the custard is chilled, gently fold in the whipped cream until fully combined. In a serving dish, layer vanilla wafers, followed by sliced bananas, and then a layer of the custard mixture. Repeat the layers until all ingredients are used, finishing with a layer of custard on top.
• Cover the assembled Grandmas Banana Pudding with plastic wrap and refrigerate for at least 2 hours before serving. This will allow the flavors to meld beautifully and the wafers to soften slightly.