Layered banana pudding

Ingredients:

• 3 cups low-fat cream (10%)
• 2/3 cup granulated sugar
• 1/3 cup flour
• 2 tsp vanilla extract
• 6 large egg yolks
• 1/4 teaspoon fine salt
• 2 tablespoons chilled unsalted butter
• 1 1/2 cups vanilla wafer cookies, lightly crushed, plus extra for topping
• 6 large bananas, thinly sliced
• 1.5 cups heavy cream
• 1/4 cup powdered sugar

Preparation:

1. Pour the cream into a medium saucepan and bring to a simmer over medium heat. Meanwhile, in a medium bowl, whisk together the granulated sugar, cornstarch, vanilla extract, egg yolks, and salt. Slowly whisk about 1 cup of the hot cream into the egg mixture, then pour it back into the saucepan, whisking constantly. Continue cooking over medium heat, stirring constantly, until the mixture comes to a boil and thickens, about 5 minutes. Remove from the heat and stir in the butter.
2. Place half the crushed cookies in the bottom of a 2-quart square or oval dish, top with half the pudding and half the banana slices. Repeat the layers, ending with a banana. Place a piece of plastic wrap directly on the bananas and refrigerate until completely set, about 30 minutes.
3. In a large chilled bowl, beat the cream and powdered sugar with a mixer on medium-high speed or with a hand whisk until stiff peaks form.
4. Spread the whipped cream over the pudding and refrigerate until set, at least 2 hours or overnight. Serve topped with crumbled wafer cookies.