Ingredients
3 large eggs
3/4 c. granulated sugar
1/4 c. all-purpose flour
1/4 tsp. kosher salt
3 c. milk (preferably 2%)
1 tsp. pure vanilla extract
1 (14-oz.) can sweetened condensed milk
1 1/3 c. heavy cream, cold
6 tbsp. powdered sugar
2 vanilla bean pods, split and scraped
1 (8 oz.) box Nilla Wafers
4 large bananas, cut into 1/4" slices
Preparation
Step 1Make pudding: In a medium bowl, whisk eggs. In a large saucepan over medium heat, combine sugar, flour, and salt, then whisk in milk. Cook, stirring occasionally, until it begins to thicken and bubble. Reduce heat to low and cook 2 minutes more.Step 2Remove from heat and slowly pour a little milk mixture into eggs, whisking constantly so that they don’t scramble. Add egg mixture to pan, whisking constantly. Bring back to a gentle boil, then reduce heat to low and cook, stirring, 2 minutes. Remove from heat.Step 3Stir in vanilla extract. Let pudding cool for 15 minutes, stirring occasionally.Step 4Fold in sweetened condensed milk, then continue to cool pudding to room temperature.Step 5Make whipped cream: In the bowl of a stand mixer with a whisk attachment, combine heavy cream, powdered sugar, and vanilla bean seeds and beat on high speed until stiff peaks form.Step 6Gently fold whipped cream into cooled pudding in two additions. In a large trifle dish, layer Nilla Wafers (reserving some for topping!), bananas, and pudding. Step 7Cover and refrigerate overnight. Crush more Nilla Wafers on top before serving.
To give this my own spin, I made pudding from scratch. It’s hard to match the boxed stuff, so whipped cream and sweetened condensed milk got me the richness I was after and vanilla bean enhances the flavor. The result is heavenly, almost ice cream-like. Make it the night before, then enjoy it cold, right out of the cooler. Mom would definitely approve.
