Begin by organizing all ingredients on your kitchen countertop. This mise-en-place method helps in the smooth execution of the recipe.

In a 2-quart saucepan, combine the sugar, cornstarch, and salt. Ensure they are thoroughly mixed together.

Gradually stir in the milk, ensuring it integrates well with the dry mixture to avoid lumps.

Place the saucepan over medium heat. Keep stirring the mixture continuously until it begins to boil. Once it starts boiling, allow it to boil for 1 minute, ensuring the milk thickens as expected.

In a separate, medium-sized bowl, whisk the egg yolks until smooth. Gradually (and slowly) add a cup of the hot milk mixture to the egg yolks, whisking vigorously. This process is called tempering and ensures the eggs don’t scramble from the heat.

Pour the egg yolk mixture back into the saucepan with the rest of the milk mixture. Place it back over medium heat, bringing it up to a boil. Allow it to boil for another 1 minute.

Remove the saucepan from the heat. Stir in the butter and vanilla extract, mixing until the butter is completely melted and the mixture is smooth.

Allow the pudding mixture to cool down to room temperature. This might take an hour or so.

In a large serving bowl or individual dessert dishes, start with a layer of mini nilla wafer cookies, followed by a layer of banana slices, then a generous layer of the pudding, and finally, a dollop of Chantilly cream. Repeat layers until all ingredients are used up.

Cover the serving bowl(s) with plastic wrap and place them in the refrigerator for a few hours, preferably overnight, to allow the flavors to meld and the pudding to set.