Ingredients:

  • 2 cups (473 ml) whole milk
  • ½ cup (100g) granulated sugar
  • ¼ cup (30g) cornstarch
  • ⅛ teaspoon salt
  • 4 large egg yolks
  • 2 tablespoons (28g) unsalted butter
  • 1 teaspoon vanilla extract
  • 1 (12-ounce) package Nilla wafers (about 55 cookies)
  • 3-4 medium ripe bananas, sliced
  • 1 cup (237 ml) heavy cream
  • 2 tablespoons (25g) powdered sugar
  • ½ teaspoon vanilla extract

Instructions:

  1. Whisk together milk, sugar, cornstarch, and salt in a saucepan.
  2. Whisk in egg yolks until smooth.
  3. Cook over medium heat, stirring constantly, until thickened and bubbly (about 5-7 minutes).
  4. Remove from heat and stir in butter and vanilla.
  5. Pour into a bowl or measuring cup, cover surface directly with plastic wrap.
  6. Chill in the refrigerator for at least 30 minutes, or up to 2 hours, until completely cold.
  7. In a chilled bowl, beat heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  8. In each parfait glass, layer: a few Nilla wafers, a layer of banana slices, and a dollop of chilled custard.
  9. Repeat layers until the glass is almost full.
  10. Top with whipped cream.
  11. Garnish with extra Nilla wafers or banana slices, if desired.
  12. Refrigerate the assembled parfaits for at least 15 minutes before serving (or up to 2 hours).