Instructions:
Step 1
In a medium saucepan, thoroughly combine the egg yolks, sugar, cornstarch, and salt using a whisk. Whisk in the whole milk gradually until the mixture is smooth and lump-free.
Step 2
Place the saucepan over medium heat and stir the mixture continuously until it thickens and comes to a gentle simmer.
Step 3
Remove the pan from the heat and, if using, discard the vanilla bean seed. If vanilla extract is present, add it now. Allow the custard to settle slightly, then directly cover the surface with plastic wrap to prevent a crust from forming. Chill the custard in the refrigerator until cool.
Step 4
Whip the heavy cream in a large mixing basin until gentle peaks form. Gently integrate the sweetened condensed milk into the mixture until it is thoroughly incorporated. Fold in the refrigerated custard gradually until everything is uniformly combined.
Step 5
In the bottom of a trifle dish or individual serving glasses, place a layer of vanilla wafer cookies. The biscuits are topped with diced bananas. Spread the prepared custard mixture evenly over the bananas using a spoon.
I started snacking on this and couldn’t stop. Unreal that it’s also low-carb
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