homemade Banana Pudding recipe ■1/3 Cup Sugar ■1 Tbsp. Cornstarch ■1/4 tsp. Nutmeg ■1/8 tsp. Salt ■1 1/2 Cups Half and Half ■2 Egg Yolks ■1 Tbsp. Unsalted Butter ■2 tsp. Vanilla ■3-4 Bananas, sliced ■24 Nilla wafers, coarsely crushed ■Whipped Cream, for serving Whisk together sugar, cornstarch, nutmeg and salt in a medium saucepan, then whisk in half and half and egg yolks. Place over medium heat and cook, whisking constantly, until pudding thickens and begins to boil, 5-8 minutes. Remove from heat and add butter and vanilla. Whisk until butter has melted. Transfer pudding to a bowl and refrigerate until cold, about 3 hours. In your preferred serving dish (I used individual parfait glasses. You could also use ramekins or even a casserole dish if serving a bigger crowd), create two sets of layers using the bananas, 1/3 of the pudding and Nilla wafers. Top with the remaining 1/3 of the pudding. Before serving, top with whipped cream and additional banana slices and Nilla wafers, if desired.