Banana and Muffin Pudding

Ingredients:

• 3 large banana nut muffins, cut into 2cm pieces.
• 2 bananas, cut into 0.5 cm slices.
• 2 tsp vanilla extract
• 3 cups of milk
• 4 egg yolks
• 1/4 cup cornstarch
• 1/2 cup sugar
• A pinch of salt
• 2 tbsp (30 g) unsalted butter

Preparation:

1. Prepare the custard: In a medium saucepan, bring the milk to a boil over medium heat. In a large bowl, whisk together the egg yolks, cornstarch, sugar, and salt. Gradually pour the hot milk into the egg mixture, stirring constantly.
   
   Pour the mixture back into the saucepan and cook, stirring constantly, for about 3 minutes, until the mixture thickens and begins to bubble. Strain through a fine-mesh sieve, pressing the cream with a rubber spatula. Add the butter and vanilla extract, and whisk until smooth.
2. Set aside 1 or 2 muffin slices. You'll need them for the topping. Use 6 wide muffin tins or a 2-quart soufflé pan. Line them with a layer of muffin slices, a layer of bananas, and custard. Sprinkle the top with muffin crumbs. Cover and refrigerate for 2-4 hours.