New-Fashioned Banana Pudding

We’re giving Mama’s old-fashioned recipe some new competition.

We’re calling it our New-Fashioned Banana Pudding.

We’re not messing around with this one.

Credit: Victor Protasio; Food Styling: Ruth Blackburn; Prop Styling: Audrey Davis

Chill at least three hours.

Whisk together milk, whipping cream, sugar, nutmeg, and salt in a medium saucepan.

Using a ladle, slowly drizzle 1 cup steaming milk mixture into egg mixture, whisking constantly until combined.

Slowly drizzle egg mixture into remaining warmed milk mixture in saucepan, stirring constantly until combined.

Remove saucepan from heat, and whisk in butter and vanilla.

Refrigerate until completely chilled, about 3 hours.

Spoon 3 tablespoons crushed vanilla wafers into each of 12 stemless wineglasses or other 8-oz.

glasses; top each with about 13 of a sliced banana and 13 cup pudding.

Dollop each with about 2 tablespoonsVanilla Bean Whipped Cream, and sprinkle with 1 teaspoon crushed vanilla wafers.

Cover loosely, and chill for at least 1 hour (or up to 4 hours) before serving.

Garnish each glass with a whole vanilla wafer, if desired.