INGREDIENTS

5 Large eggs

1 cup (200g) sugar

½ cup( 60g) cornstarch

3 cups (750g) whole milk

1 tbsp vanilla extract

Crunchy vanilla cookies (Nilla)

2 to 3 Large bananas

1 cup (200-250g) heavy cream + more for the top layer

INSTRUCTIONS

Make the enriched custard

In a large pan combine the cornstarch and sugar. Do NOT turn on the flame yet.

Add a third of the milk and mix to disperse the cornstarch.

Add the eggs and whisk vigorously until well combined. Now whisk in the remaining milk. he mixture is ready once you have a smooth mixture.

Now turn on the flame to low medium, and whisk constantly. Cook until the cream starts to thicken.

The custard starts to thicken once it comes to a gentle boil. Do not be tempted to turn up the heat or the eggs will scramble.

Once the mixture comes to a gentle boil, cook for a further 20 seconds. Then turn off the heat and stir in the vanilla extract.

Pass the custard through a fine mesh sieve. Cover with plastic wrap, pressing it directly onto the surface of the custard. Refrigerate until cold.

Once the custard is cold, in a clean bowl whip the heavy cream to medium peaks.

Give the custard a quick mix and fold in the whipped cream.

Assemble the banana pudding

Create layers of pudding, cookies and banana.

Cover well and refrigerate for at least 8 hours.

Once refrigerated you can decorate with a final layer of whipped cream. cookies and banana.