Ingredients:

  • 2 cups whole milk
  • 4 large egg yolks
  • 1/3 cup maple syrup
  • 3 tbsp cornstarch
  • 1/2 cup plain 2% Greek yogurt
  • 1 tsp vanilla bean paste
  • 4 large firm-ripe bananas, sliced
  • 11 oz vanilla wafers
  • 1/2 cup heavy whipping cream

Instructions:

  1. Whisk the egg yolks, cornstarch, and maple syrup in a medium bowl until smooth.
  2. Heat the whole milk in a heavy-bottomed saucepan over medium heat until steaming but not boiling.
  3. Tempering: Slowly drizzle half of the hot milk into the egg mixture while whisking constantly to prevent scrambling.
  4. Return the combined mixture to the saucepan. Cook over medium-low heat, stirring constantly with a silicone spatula until it reaches 175°F (80°C) and thickens.
  5. Remove from heat and pour the custard through a fine-mesh sieve into a clean bowl to ensure a silky-smooth texture.
  6. Whisk in the Greek yogurt and vanilla bean paste until fully incorporated.
  7. In a glass dish or individual ramekins, create layers starting with vanilla wafers, then sliced bananas, followed by the warm custard. Repeat layers.
  8. Refrigerate for at least 4 hours to allow the wafers to soften and the custard to set.
  9. Before serving, whip the heavy cream to soft peaks and garnish the top of the pudding.