• In a medium saucepan combine ⅔ cup granulated sugar, 1 T cornstarch and pinch salt (optional) if using.
• add 6 lg Egg Yolks and whisk to combine until smooth
• over medium heat, slowly add the 2 cups whole milk while stirring constantly. Bring the mixture to a simmer until thickend. Do not let it boil hard or it may split.
• Once thick, remove from heat and stir in the 2 tsp vanilla extract and the cold butter, stir until melted
• Pour the custard into a bowl and put in the refrigerator to cool for about 15 minutes.

Assemling the Banana Pudding

• Once the custard is cooled for 15 minutes remove it from the refrigerator.
• In a serving bowl or casserole dish layer the vanilla wafers and banana slices in alternating layers ending with banana slices (wafers, bananas, wafers, bananas)
• Once all the layers are done, pour the cooled custard evenly over the top of everything and smooth to fill any gaps. Cover with plastic wrap (make sure the plastic wrap touches the custard to prevent a film from forming) and return to the refrigerator for at least 4 hours or overnight (the longer the better).
• To serve, scoop out some of the banana pudding and top with whipped cream and if desired a few wafer crumbs for texture. Enjoy!