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1
Scald milk, in a large sauce pot, with a pinch of the sugar (this avoids scorching the bottom of the pot).
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2
In a mixing bowl, add egg yolks, banana extract, bourbon and 2 cups of sugar and whisk together until the mixture is pale yellow in color and thickened.
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3
Add cornstarch and mix to combine.
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4
Very slowly pour in a little of the milk mixture, you have to do it slowly to temper the mixture, (otherwise the eggs will scramble).
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5
Once fully incorporated pour the entire mixture back into the pot and place over medium heat.
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6
Stir constantly until it comes to a simmer and the mixture thickens enough that it coats the back of a wooden spoon.
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7
Remove from heat and add a pinch of salt and vanilla extract, then add butter cubes and stir to make the mixture rich and super glossy.
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8
Transfer to a bowl and cover with plastic wrap, pressing the wrap onto the surface so it doesn't form a skin on the surface.
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9
Allow to cool.
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10
In a large bowl, using a hand mixer, whip the cream with 1/4 cup of sugar and a splash of vanilla extract until you have stiff peaks.
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11
Set aside.
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12
Slice bananas and add to pastry cream.
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13
Line a small deep rectangular dish or a 10-inch pie dish with vanilla wafers.
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14
Splash with creme de banana then cover with banana pastry cream.
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15
Top with whipped cream and refrigerate until ready to serve.
