Rich Banana Pudding with Cream Cheese A Velvety Custard Dream

Instructions:

1. Prepare the Dry Base: In a medium bowl, whisk together granulated sugar, flour, cornstarch, and salt until uniformly combined.
2. Prepare the Custard Base: Gradually whisk the Dry Base into the cold milk in a heavy-bottomed saucepan until smooth. Heat over medium heat, whisking constantly, until the mixture begins to steam slightly.
3. Temper the Yolks: In a small bowl, lightly beat the egg yolks. Scoop about 1 cup of the hot milk mixture into the yolks while whisking vigorously to temper them. Pour this tempered yolk mixture back into the saucepan.
4. Thicken the Custard: Continue cooking over medium heat, whisking constantly, until the custard thickens significantly and comes to a gentle boil. Cook for a full 60 seconds after boiling to cook out the raw starch flavor. Remove from heat and stir in the vanilla extract.
5. Prepare the Cream Cheese Swirl: While the custard rests, in a separate bowl, beat the softened cream cheese, softened butter, and powdered sugar until completely smooth and lump-free.
6. Incorporate Cream Cheese: Gently whisk about 1/3 of the hot custard base into the cream cheese mixture to lighten it. Then, fold this lightened mixture entirely back into the remaining hot custard in the saucepan until the mixture is uniform and smooth.
7. Assemble the Pudding: In a 9x13 inch baking dish, create layers starting with a base layer of vanilla wafers, followed by a layer of sliced bananas, then a generous layer of the warm cream cheese custard. Repeat the layers (wafers, bananas, custard) until the dish is full, finishing with a layer of custard on top.
8. Chill: Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for a minimum of 4 hours, or preferably overnight, until the Banana Pudding with Cream Cheese is completely set.
9. Serve: Top with fresh whipped cream or toasted meringue just before serving.