← Nouns Cooking · American

Ingredients

• 100 g Sugar
• 40 g Cornflour (cornstarch)
• 1 pinch Salt
• 700 ml whole milk
• 4 egg yolks
• 30 g Butter
• 2 tsp Vanilla extract
• 4 ripe bananas, sliced 1 cm thick
• 200 g Vanilla wafer biscuits (such as Nilla)
• 300 ml double (heavy) or whipping cream
• 2 tbsp Icing sugar

Method

1. Whisk the sugar, cornflour and salt in a saucepan, then gradually whisk in the milk and the egg yolks until smooth.
2. Cook over medium heat, whisking constantly, for 6–8 min, until it bubbles and turns thick like mayonnaise. Let it bubble for 1 minute more so the cornflour cooks out.
3. Take off the heat and whisk in the butter and vanilla. Press cling film onto the surface and cool for 20 min, until just warm.
4. In a 2-litre dish, layer a third of the wafers, a third of the bananas and a third of the custard. Repeat twice more, finishing with custard.
5. Whip the cream with the icing sugar to soft peaks and spread it over the top. Cover and chill for at least 4 hours, until the wafers have softened.
6. Crumble a few extra wafers over the top just before serving.

Tips

• Make sure every banana slice is buried in custard so it doesn’t turn brown.
• Best eaten within 2 days; the bananas soften further as it sits.

Sources

Written in our own words after cross-checking these recipes:

Epicurious Once Upon a Chef