Weigh out the ingredients
1
You'll need one banana, egg yolks, heavy cream, milk, vanilla, Nilla wafers, cornstarch, butter, and sugar,
Make the banana milk
2
In a blender, add the banana and milk, and blend until smooth. Pour the banana milk through a fine mesh sieve into a small saucepan, weighing it out to 227g (1 cup).
Whisk the egg yolks, sugar, and cornstarch together. Simmer the milk in a saucepan and slowly pour half into the egg-sugar mixture while whisking. Return the mixture to the saucepan and whisk while heating for another few minutes. Pour through a sieve, and stir in butter and vanilla, then cover with plastic wrap and chill overnight.
Make the pastry cream
3
Beat the heavy cream with an electric mixer while slowly pouring in the granulated sugar until soft peaks form, and no more! It can be easy to over-whip, so watch carefully.
Make the whipped cream
4
Add ¼ (or 113g) of the whipped cream to the cooled pastry cream, and gently fold with a rubber spatula until fully combined. Reserve the remaining whipped cream for assembly.
Fold
5
In a large glass dish, layer the pastry cream, whipped cream, and Nilla wafers. Finish with a few Nilla wafers on top. Chill the banana milk pudding in the fridge overnight before serving.
Assemble & Chill
6