Creamy Banana Pudding Delight

1.In a medium saucepan, whisk together the granulated sugar, all-purpose flour, and salt until well combined.

2.In a separate bowl, lightly beat the egg yolks.

3.Gradually whisk the milk into the dry ingredients in the saucepan until smooth.

4.Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and starts to bubble, about 7-10 minutes.

5.Temper the egg yolks by slowly adding about 1/2 cup of the hot mixture into the beaten yolks, whisking constantly.

6.Pour the tempered egg yolk mixture back into the saucepan and cook for an additional 2 minutes, stirring constantly, until thick and creamy.

7.Remove the saucepan from heat and stir in the vanilla extract.

8.Transfer the custard to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until chilled, about 2 hours.

9.In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form to create whipped cream.

10.In a trifle dish or individual serving glasses, layer vanilla wafer cookies, sliced bananas, and custard, repeating layers until all ingredients are used, finishing with a layer of custard.

11.Top the final layer with a generous dollop of whipped cream.

12.Refrigerate the assembled pudding for at least 1 hour before serving to allow flavors to meld and cookies to soften.

13.Serve chilled and enjoy this classic Southern creamy banana pudding delight.