Directions

1Heat 4 cups of the milk in a large saucepan over medium heat until steaming.

2Whisk the sugar, cornstarch and ½ teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining ½ cup milk.

3Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg-milk mixture into the pan. Cook over medium heat, whisking constantly, until the mixture boils. Continue to whisk until it has thickened to a pudding-like consistency, 3 to 4 minutes. Remove from the heat and stir in the vanilla extract.

4Cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 4 hours.

5One hour before serving, whisk the pudding vigorously until smooth and creamy. Gently fold in ¾ of the sliced bananas. Cover with plastic wrap and refrigerate for 1 hour. Fold in the vanilla wafers, spoon the pudding into six to eight individual cups and top with the remaining banana slices.