In a medium saucepan combine milk, flour, sugar, salt and 1 whole egg. Whisk together.
3 cups milk, 3 tbs flour, Pinch of salt, ¾ cup sugar, 1 whole egg
Add the egg yolks and mix completely.
3 egg yolks
Heat mixture over medium heat until slightly thickened 3-5 minutes stirring constantly. The pudding is slightly thickened when you can dip a spoon into the pudding mixture, and coat the spoon completely, then run your finger down the back of the spoon and it creates line that doesn’t close back up/fill in with pudding.
Continue stirring until the mixture it just comes to a boil, then whisk for an additional 1 minute, then remove from heat and continue whisking off heat for 20-30 more seconds (helps prevent burning).
After you’ve sufficiently whisked the pudding, stir in vanilla and butter.
1 tbs butter, 1 teaspoon vanilla extract
At this point I like to run the pudding through a fine mesh strainer/sieve to make it absolutely smooth but if you don’t have one no worries.
Place pudding in a bowl, and let sit for 20 minutes, then cover with plastic wrap so the plastic touches the surface of the pudding to prevent a film/skin forming. Refrigerate pudding until set, ~2 hrs.
Once set, layer the pudding in cups or mason jars with crushed Nilla Wafers, banana slices, and cool whip.
4 bananas, cool whip, 11 oz Nilla Wafers