Banana Pudding Cream Trifle

Banana Pudding pairs creamy smooth vanilla pudding with chunks of sweet banana and crunchy vanilla wafers. Some like to layer this dessert, like an English Trifle, so you can see the separate layers of pudding, banana slices, and vanilla wafers. Others like to just mix everything together in one big bowl. History seems to suggest that Banana Pudding originated in the Southern States where it is still very popular. So popular, in fact, that It is not uncommon to walk into a grocery store and find boxes of vanilla wafers and instant vanilla pudding mixes alongside the bananas. Southerners often like to top their Banana Pudding with a meringue, but I am partial to a dollop of softly whipped cream.

Ingredients:
3 1/2 cups (840 ml) milk (partly skim or whole)
1/3 cup (65 grams) plus 1/4 cup (50 grams) granulated white sugar
1/4 cup (30 grams) cornstarch (corn flour)
1/4 teaspoon salt
2 large eggs
1 large egg yolk
2 teaspoons pure vanilla extract
1 teaspoon pure cinnamon extract
1 tablespoon (15 grams) unsalted butter
3 large firm yet ripe bananas (pureè)
Garnish:
3 Bananas, cuted into slices
Whipped Cream
Amaretti cookies, broken in crumbs

In a large stainless steel (or heatproof) bowl whisk together the 1/3 cup (65 grams) sugar, cornstarch, salt, eggs, and egg yolk. Whisk in 1/2 cup (120 ml) of the milk. Set aside while you heat the rest of the milk and  sugar. Have ready a fine medium-sized strainer and bowl as you will need to strain the pudding after it is cooked.
Pour the remaining 3 cups (720 ml) of milk, along with 1/4 cup (50 grams) of sugar, into the saucepan and bring just to a boil. Gradually pour the hot milk into the egg mixture, whisking constantly, until the mixture is smooth. Transfer the pudding mixture to a clean large, heavy bottomed saucepan and place over medium-low heat. Cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise (about 3 - 5 minutes). Remove from heat and whisk in the butter cinnamon and vanilla extract.

Pour through the strainer to remove any lumps that may have formed during cooking. Blend the bananas and add the pureè into the mixture, whisking from the bottom to the top.

Cover and place in the refrigerator to chill for an hour or two (or even overnight).
To Make Banana Pudding Trifles: Take 6 or 8 bowls or wine glasses (depending on size) and place a few vanilla wafers or ladyfingers in the bottom of each trifle glass. Spoon a little of the vanilla pudding over the cookies. Peel and slice the bananas and place a layer of bananas over the pudding in each bowl. Place another layer of pudding and bananas, then finish off with a layer of pudding. Garnish each pudding with dollops of softly whipped cream, whole vanilla wafers, slices of banana, and maybe some chocolate shavings. Serve immediately.