200g (7oz)Vanilla wafer cookies (Nilla wafer / Sugar cookies)
For serving
2cupswhipped cream
Instructions
To make the filling, heat the milk, cream and sugar over medium heat in a saucepan. Take care not to allow it to catch and burn.
In a bowl, whisk the egg yolks and flours together. Slowly whisk in a ladle-full of the hot milk mixture to temper the eggs.
Pour the egg mixture back into the saucepan with the rest of the milk and whilst whisking continuously, allow to thicken and cook. The mixture will become thick and shiny.
Remove the custard from the heat and pass through a fine mesh sieve to remove any lumps.
Transfer the custard to a bowl and press a piece of plastic wrap onto the surface of the custard. Refrigerate for an hour or until cooled.
Once cooled, remove from the fridge and whip until smooth.
To assemble the banana pudding, layer the custard with vanilla wafers and sliced bananas in a serving dish or individual glasses/bowls of your choice. Cover with plastic wrap and refrigerate for 2-4 hours.
Once ready to serve, remove from the fridge and top with whipped cream. Decorated with vanilla wafers or sliced bananas and serve.