- 25 minutes
- 25 minutes
- Make the pudding. Place half-and-half, milk, 1/2 cup sugar, and salt in a medium saucepan with a heavy bottom.. Bring to a simmer over medium heat, stirring occasionally to help dissolve the sugar. Place egg yolks in a medium bowl and add remaining 1/4 cup sugar. Whisk together well. Whisk in cornstarch until combined well, about 30 seconds. When half-and -half mixture comes to a simmer, use a measuring cup to scoop out about 1 cup of the mixture. (Go ahead and turn the heat down some so it will not go beyond a slow simmer. Very gradually add it to egg mixture while whisking constantly to temper the eggs. Pour egg mixture into saucepan. Stir over medium heat for 2 to 3 minutes, until mixture is thickened. Remove from heat and stir in butter pieces and vanilla extract. If any of the egg curdles, pour the pudding through a fine-mesh strainer, pressing through with the back of a spoon. To assemble, cover the bottom of a 2-quart casserole dish with a thin layer of pudding mixture. Top with a layer of Nilla Wafers and then a layer of banana slices. Repeat layers, until all pudding is used. Spread whipped cream on top. Refrigerate for at least 4 hours before serving.