Vanilla-Banana Pudding

Directions

1. 1
   Heat 4 cups of the milk in a large saucepan over medium heat until steaming.
2. 2
   Whisk the sugar, cornstarch and 1/2 teaspoon salt in a large bowl.
3. 3
   Whisk in the egg yolks and the remaining 1/2 cup milk.
4. 4
   Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg-milk mixture into the pan.
5. 5
   Cook over medium heat, whisking constantly, until the mixture boils.
6. 6
   Continue to whisk until it has thickened to a puddinglike consistency, 3 to 4 minutes.
7. 7
   Remove from the heat and stir in the vanilla extract.
8. 8
   Cool slightly, stirring a few times to prevent a skin from forming.
9. 9
   Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 4 hours.
10. 10
    One hour before serving, whisk the pudding vigorously until smooth and creamy.
11. 11
    Gently fold in 3/4 of the sliced bananas.
12. 12
    Cover with plastic wrap and refrigerate for 1 hour.
13. 13
    Fold in the vanilla wafers, spoon the pudding into six to eight individual cups and top with the remaining banana slices.