American Banana Pudding with Cookies

Ingredients:

• 950 ml of milk
• 2 cups sugar, plus 1/4 cup sugar
• 8 large eggs, whites separated and discarded, or use for other purposes
• 1 teaspoon banana extract
• 1/3 cup bourbon
• 1/2 cup cornstarch
• 1/2 tsp vanilla extract, plus more
• 2 tbsp (30 g) butter, cut into cubes
• 1 cup heavy cream
• 4 large bananas, cut into slices
• 1 package of vanilla wafers
• 1/3 cup banana liqueur

Preparation:

1. In a large saucepan, bring the milk to a boil with a pinch of sugar (this will prevent the milk from burning on the bottom of the pan).
2. Place the egg yolks, banana extract, bourbon, and 2 cups of sugar in a mixing bowl. Add the cornstarch and mix well. Slowly whisk in a small amount of the milk mixture; you must do this very slowly, otherwise the eggs will curdle. Once all the milk has been added, return the mixture to the saucepan and place it over medium heat. Stir constantly until the mixture boils and thickens, until it sticks to the back of a wooden spoon. Remove from the heat and add a pinch of salt and vanilla extract. Then add the cubed butter and mix until the mixture is richer and shinier.
3. Transfer the cream to a bowl and cover with cling film, pressing it firmly against the surface to prevent a skin from forming. Let cool.
4. In a large bowl, beat the cream with 1/4 cup sugar and a small amount of vanilla extract using a mixer until stiff peaks form.
5. Slice the bananas and add them to the custard.
6. Place vanilla cookies in a small, deep rectangular dish or a 25cm pie pan. Drizzle with banana liqueur, then top with banana custard. Top with whipped cream and chill before serving.