Put the milk in a saucepan. Medium heat.

Don’t let it boil — just warm.

If you see tiny bubbles at the edges, you’re there.

In a bowl, whisk the sugar and cornstarch.

Add egg yolks.

It looks weird at first — trust the process — keep whisking.

Take a small spoonful of warm milk.

Drizzle it into your egg mix while whisking nonstop.

You’re basically avoiding scrambled egg pudding.

Been there… tasted it… don’t recommend it.

Pour the egg mixture into your warm milk pan.

Whisk like you mean it.

In a few minutes it thickens — sometimes it suddenly thickens, like magic — don’t panic.

When it coats the back of a spoon, turn off the heat.

This makes everything silky.

Also makes the kitchen smell like a dessert shop for a minute.

Let the pudding cool slightly — warm is fine.

I usually snack on one slice… or five.

Cut medium-thick slices. Too thin gets mushy, too thick feels chunky.

Okay, here we go — the fun messy part.

little pudding

bananas

wafers

more pudding

bananas again

Honestly, I don’t follow a strict pattern.

I just layer until it looks right.

Finish with pudding on top.

Press cling wrap on the surface.

Refrigerate 2–3 hours.

Overnight? Much better.