Ingredients:

  • 150g granulated sugar
  • 40g cornstarch
  • 3g fine sea salt
  • 710ml whole milk
  • 4 large egg yolks, room temperature
  • 28g unsalted butter, cubed
  • 10ml pure vanilla bean paste
  • 312g vanilla wafers
  • 750g ripe bananas, sliced (approx. 5-6 large bananas)
  • 475ml heavy whipping cream, cold
  • 30g powdered sugar
  • 5ml vanilla extract

Instructions:

  1. In a heavy-bottomed saucepan, whisk together granulated sugar, cornstarch, and fine sea salt until combined.
  2. Gradually whisk in the whole milk and egg yolks until the mixture is smooth and no yellow streaks remain.
  3. Place the saucepan over medium heat. Whisk constantly for approximately 8-10 minutes until the mixture thickens to a heavy-cream consistency that coats the back of a spoon.
  4. Remove from heat. Immediately stir in the cubed butter and vanilla bean paste until the custard is glossy. For maximum smoothness, pour the custard through a fine-mesh sieve into a clean bowl.
  5. In a large trifle bowl or 9x13 inch dish, create a foundation layer using one-third of the vanilla wafers, followed by half of the sliced bananas.
  6. Pour half of the warm custard over the bananas, ensuring they are completely covered to prevent oxidation. Repeat the layers with another third of the wafers and the remaining bananas and custard.
  7. In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the stabilized whipped topping over the final custard layer.
  8. Garnish with the remaining vanilla wafers. Refrigerate for at least 4 hours to allow the structure to set before serving.