Southern Banana Pudding: Silky Custard in 42 Min

Instructions:

1. In a heavy-bottomed saucepan, whisk together granulated sugar, cornstarch, and fine sea salt until well combined.
2. Gradually whisk in the whole milk over medium heat. Continue stirring until the mixture begins to steam.
3. In a separate medium bowl, lightly beat the egg yolks. Slowly drizzle one cup of the hot milk mixture into the yolks while whisking constantly to temper the eggs.
4. Pour the tempered yolk mixture back into the saucepan. Whisk vigorously over medium heat until the custard thickens and large bubbles begin to pop on the surface.
5. Remove from heat and stir in the unsalted butter and 2 teaspoons of vanilla extract until smooth.
6. Immediately pour the hot custard through a fine-mesh sieve into a clean bowl to ensure a silken texture. Cover the surface directly with plastic wrap to prevent a skin from forming.
7. In a large bowl using an electric mixer, beat the cold heavy whipping cream, powdered sugar, and remaining 1 teaspoon of vanilla until stiff peaks form.
8. Slice bananas and lightly toss with lemon juice to prevent browning. In a trifle dish or 9x13 pan, create layers starting with vanilla wafers, followed by banana slices, and then the custard base.
9. Top the final layer with the stabilized whipped cream. Refrigerate for at least 4 hours to allow the wafers to soften into a cake-like consistency.