Pudding Directions: In a medium-sized pot, add local whole milk and 1 can of local evaporated milk. Heat on medium-low heat until it begins to form a skin on the top.
While the milk mixture is warming, in a large mixing bowl, whisk in egg yolks, cornstarch and sugar together until smooth with no lumps. Take the warmed milk mixture and pour half into egg yolk mixture, whisking vigorously. Pour remaining milk mixture from the pot into the egg mixture, whisking to combine.
Using the same pot as the milk mixture, rinse and dry the pot and transfer the entire mixture from the bowl into the pot. Place the pot back on medium-low heat, bring mixture to a gentle simmer and whisk until thickened.
When the pudding begins to thicken, add local butter and vanilla and continue mixing until all the butter is melted. Pour the new pudding mixture into a heat-proof bowl and cover with plastic wrap, make sure the plastic is pressed into the pudding. Place in the freezer.
While pudding is chilling, slice bananas and set aside. In another bowl, make the whipped cream, whisking/beating until stiff peaks form and set aside. Set out serving glasses (or bowls) for the last step...assembling the banana pudding!
Remove chilled pudding from the freezer and fold in the whipped cream into the pudding mixture to create a light and airy texture.
Assembly: Start by adding a quarter layer of pudding into bottom of glasses, next add wafer cookies, and then sliced bananas. Repeat layers until the glasses/bowls are full. Top off with shaved chocolate and whipped cream! Enjoy!