Ingredients
1 cup granulated sugar
6 tablespoons cornstarch
1/2 teaspoon coarse salt
1/2 vanilla bean, split lengthwise and seeds scraped
5 cups milk
8 large egg yolks
4 tablespoons unsalted butter, cut into pieces
4 large bananas
2 1/2 cups heavy cream
2 tablespoons confectioners’ sugar
72 wafer-style vanilla cookies, such as Nilla Wafers (from one 11-ounce box)
1 pound strawberries (4 cups), hulled and cut into 1/4-inch slices, plus more, whole, for serving
Preparation
Place a fine-mesh sieve over a medium bowl. In a medium saucepan, off heat, whisk together granulated sugar, cornstarch, salt, and vanilla beans and pod. Gradually whisk in milk until cornstarch has dissolved; whisk in yolks.
Cook over medium, whisking constantly, until the first large bubble forms and sputters. Reduce heat to low; cook, whisking constantly, 1 minute. Remove from heat and stir in butter until melted; immediately pour through sieve into bowl. Cover with plastic wrap, pressing it directly onto surface to prevent skin from forming; let cool completely.
Cut bananas crosswise into 1/4-inch slices. Combine cream and confectioners’ sugar in a bowl; whisk until stiff peaks form.
Spoon one-third of pudding into a large glass bowl. Layer half of cookies, slightly overlapping, followed by half of bananas and half of strawberries. Spread one-third of whipped cream over fruit. Repeat layering of pudding, cookies, fruit, and whipped cream. Gently spread with remaining pudding; top with remaining whipped cream. Refrigerate until set, at least 4 hours or, covered, up to overnight. Garnish with whole berries before serving.
