Banana Pudding

3 cups whole milk

3 egg yolks

1 cup sugar

1/4 cup + 1 tsp flour

Pinch of salt

1 tsp. vanilla

6 oz. vanilla wafers (about half of a box)

3 bananas

3/4 cup whipping cream (or more if you’d like!)

1/8 cup powdered sugar

Add milk and egg yolks to a medium saucepan and whisk.  Add sugar, flour, and salt and whisk until smooth.  Cook over medium heat, stirring constantly, 20 minutes or until thickened.  If it’s not getting as thick as you’d like after 20 minutes, feel free to add another teaspoon of flour. Remove from heat; stir in the vanilla.

You can arrange in a big bowl or small mason jars. For either, arrange vanilla wafers in bottom of a small serving dish (or mason jar). Slice 1 banana and layer over wafers. Spoon custard over bananas. Repeat until custard is gone and you have a few solid layers.

Beat whipping cream at medium speed with an electric mixer until foamy; gradually add powdered sugar to mixture, beating until soft peaks form. Spread over custard. Serve immediately or cover and chill for eight hours.