Vanilla-Banana Pudding

• 4 1/2 cups whole milk
• 1 cup sugar
• 1/3 cup cornstarch
• Kosher salt
• 5 large egg yolks, beaten
• 2 teaspoons vanilla extract
• 4 ripe bananas, sliced into 1/4-inch rounds
• 3 ounces vanilla wafer cookies, lightly crushed (about 24)

1. Heat 4 cups of the milk in a large saucepan over medium heat until steaming.
2. Whisk the sugar, cornstarch and 1/2 teaspoon salt in a large bowl.
3. Whisk in the egg yolks and the remaining 1/2 cup milk.
4. Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg-milk mixture into the pan.
5. Cook over medium heat, whisking constantly, until the mixture boils.
6. Continue to whisk until it has thickened to a puddinglike consistency, 3 to 4 minutes.
7. Remove from the heat and stir in the vanilla extract.
8. Cool slightly, stirring a few times to prevent a skin from forming.
9. Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 4 hours.
10. One hour before serving, whisk the pudding vigorously until smooth and creamy.
11. Gently fold in 3/4 of the sliced bananas.
12. Cover with plastic wrap and refrigerate for 1 hour.
13. Fold in the vanilla wafers, spoon the pudding into six to eight individual cups and top with the remaining banana slices.

milk, sugar, cornstarch, kosher salt, egg yolks, vanilla, bananas, vanilla wafer cookies

Taken from www.foodnetwork.com/recipes/food-network-kitchens/vanilla-banana-pudding.html (may not work)