1/3 cup granulated sugar
2 1/2 tablespoons cornstarch
1/8 teaspoon salt
1/2 vanilla bean, split lengthwise in half
2 cups low-fat milk (2 percent)
2 teaspoons vanilla extract
16 Nilla wafers (about 2 ounces total)
1 large or 2 small bananas, plus more for alternate garnish
Light brown sugar, for garnish
Combine the granulated sugar, cornstarch and salt in a heavy-bottomed, medium pot. Use a small knife to scrape the seeds out of the vanilla bean halves. Add the scrapings to the sugar mixture, using your fingers to blend them in. Pour in 1/3 cup of the milk, mixing to form a runny paste. Slowly add the remaining 1 2/3 cups milk, whisking to incorporate. Drop in the scraped vanilla bean halves. Place the pot over medium heat; cook, stirring, until the mixture starts to thicken, 4 to 5 minutes. Reduce the heat to medium-low; cook, stirring, until the mixture starts to boil; let boil for 1 minute. Remove from the heat.
Remove the vanilla bean halves; discard them or reserve for another use. Add the vanilla extract and whisk to combine. Steep/cool for 10 minutes.
To build the parfaits, place a few wafers in each glass – one flat on the bottom and a few standing up around the inside of the glass cup. Gently spoon a few tablespoons of pudding over the bottom wafer. Place a few slices of banana over the pudding, then top with a few wafers. Cover them with pudding, add a few more slices of banana and cover with pudding. You should have about 1/2 cup of pudding in each parfait; make sure to cover the banana slices completely so they don’t discolor. Cover with plastic wrap and refrigerate for at least 5 hours.
When ready to serve, remove from the refrigerator and let the parfaits sit at room temperature for 30 minutes.