• In a medium saucepan, mix together the milk and heavy cream and heat to just before boiling. When you see steam and bubbles around the edges of the pan, remove from heat.
  3 cups whole milk, 1 Cup Heavy Cream
• While the milk is heating, add the cornstarch to the sugar and mix well. Then, slowly add the egg yolks into the cornstarch-sugar mixture, whisking well to combine.
  1 Cup Table Sugar, 3 Tbsp Cornstarch, 8 egg yolks
• Using a whisk or fork, stir rapidly as you very slowly pour the scalded milk into the egg mixture 1/4 cup at a time. You want to drizzle the liquid in little by little so that the temperature of the eggs does not raise too quickly. If done right, the mixture will be smooth, not curdled, and slightly frothy.
• Finally, whisk in the pure vanilla extract and salt. If you want a more creamy custard, feel free to drop in a Tbsp of butter as well. (not pictured) This is optional. While the custard cools, make the Chantilly Cream.
  1 1/2 Tbsp Vanilla Extract, 1 tsp Kosher Salt, 1 Tbsp butter

Chantilly Cream

• While the custard cools, in a medium sized mixing bowl, beat the heavy whipping cream vigorously until soft peaks form. Then, add in 1 tsp vanilla extract and 1/2 cup of powdered sugar. Beat the mixture a few more seconds to incorporate the flavors and the peaks are firm.
  2 Cups Heavy Cream, 1 tsp Vanilla Extract, 1/2 Cup Powdered Sugar
• To begin assembling, place a layer of vanilla wafers in the bottom of your pudding dish. For extra banana, place a thin layer of sliced banana also. Next, Fill the bowl to the halfway point with pudding. Then add another layer of thinly sliced banana. Crumble a layer of vanilla wafer on top and then add more pudding to fill the bowl nearly full. Leave room for the Chantilly topping.
  1 box Vanilla Wafers
• Top with a generous amount of Chantilly cream. You can have fun with the presentation by crumbling a few vanilla wafers to sprinkle over the top. I like to adorn my single serving with a single vanilla wafer and a small slice of banana.
• To serve cold, refrigerate the assembled custard for at least to hours before serving. Or assemble and refrigerate up to a day in advance. Enjoy!