Ingredients:

  • 8 oz full-fat Cream Cheese, softened
  • 1/4 cup Powdered Sugar, sifted
  • 1/2 tsp Vanilla Extract (for cream cheese layer)
  • 3/4 cup Granulated Sugar (for custard)
  • 1/3 cup Cornstarch
  • 1/4 tsp Fine Sea Salt
  • 2 cups Whole Milk
  • 1 cup Heavy Cream
  • 4 large Egg Yolks
  • 2 tsp high-quality Vanilla Extract (for custard)
  • 5-6 medium Ripe Bananas, sliced
  • 1 standard box Vanilla Wafers (approx. 312g)

Instructions:

  1. Beat the softened cream cheese, sifted powdered sugar, and 1/2 tsp vanilla extract until completely smooth and lump-free. Set this cream cheese swirl mixture aside.
  2. In a medium heavy-bottomed saucepan, whisk together the granulated sugar, cornstarch, and salt.
  3. In a separate bowl, lightly whisk the egg yolks. Gradually whisk about 1/2 cup of the cold milk into the yolks to temper them. Do not skip this step to prevent scrambling.
  4. Whisk the tempered yolk mixture into the dry ingredients in the saucepan. Gradually whisk in the remaining milk and the heavy cream until everything is combined smoothly.
  5. Heat the mixture over medium heat, whisking constantly and vigorously. Do not stop stirring, especially scraping the bottom and sides of the pan.
  6. Continue cooking until the mixture comes to a boil and thickens significantly, coating the back of a spoon heavily. Boil gently for 1 full minute to cook out the cornstarch taste. Immediately remove from heat.
  7. Stir the 2 tsp of main vanilla extract into the hot custard. Let the custard cool for 5-10 minutes, stirring occasionally.
  8. Transfer about 1/3 of the warm custard into the bowl with the prepared cream cheese mixture. Whisk vigorously until smooth. Pour this thinned mixture back into the main saucepan of custard and whisk until fully incorporated and smooth throughout.
  9. Prepare your 9x13 inch serving dish. Slice the bananas about 1/4 inch thick.
  10. Begin assembly: Spread a thin layer of the finished custard on the bottom of the dish. Arrange a layer of vanilla wafers over the custard. Place half of the sliced bananas over the wafers. Spoon half of the remaining custard mixture over the bananas.
  11. Repeat the layering process: Wafers, the remaining bananas, and finish with the rest of the custard on top.
  12. Cover the dish tightly with plastic film, ensuring the plastic touches the surface of the pudding to prevent skin formation. Refrigerate for a minimum of 4 hours, or preferably overnight, until completely chilled and set before serving.