Banana Pudding

Make the custard up to 2 days ahead and refrigerate. Assemble the pudding (without whipped cream) no more than 2-3 hours before serving to keep wafers crispy. Add whipped cream topping just before serving. Do not assemble overnight or the wafers will become too soft.

Yes, use 2 (3.4 oz) boxes of instant vanilla pudding and prepare according to package directions using 3 cups whole milk. This will take 5 minutes instead of 15, though the homemade custard has better flavor and texture.

Lumps happen when flour isn't dissolved properly into cold milk at the start—whisk thoroughly before heating. Broken or curdled custard means the eggs were scrambled rather than tempered. Always whisk the hot liquid slowly into the yolks while whisking constantly, and make sure the final mixture doesn't exceed 160°F.

Homemade custard with eggs has superior flavor and silky texture compared to cornstarch-thickened versions. However, if you're uncomfortable with eggs, use 2 (3.4 oz) boxes instant vanilla pudding prepared with 3 cups whole milk—the result will be thicker and less rich but still delicious.

You can freeze the assembled pudding (without whipped cream topping) for up to 1 month. The wafers will soften considerably, so this is not recommended unless you don't mind a softer texture. Thaw overnight in the refrigerator and top with fresh whipped cream before serving. Whipped cream does not freeze well.

Cover leftover banana pudding with plastic wrap and refrigerate for up to 2 days. Wafers will soften as they sit, but the pudding remains delicious. Serve cold straight from the refrigerator, or scoop individual servings into bowls.