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1
In a large stainless steel bowl whisk together the 1/3 cup sugar, cornstarch, salt, eggs, and egg yolk.
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2
Whisk in 1/2 cup of the milk.
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3
Set aside while you heat the rest of the milk and sugar.
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4
Have ready a fine medium-sized strainer and bowl as you will need to strain the pudding after it is cooked.
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5
Pour the remaining 3 cups of milk, along with 3 tablespoons of sugar, into the saucepan and bring just to a boil.
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6
Gradually pour the hot milk into the egg mixture, whisking constantly, until the mixture is smooth.
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7
Transfer the pudding mixture to a clean large, heavy bottomed saucepan and place over medium-low heat.
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8
Cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise.
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9
Remove from heat and whisk in the butter and vanilla extract.
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10
Pour through the strainer to remove any lumps that may have formed during cooking.
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11
Take 4 bowls or wine glasses and spoon a little of the custard into the bottom of each bowl.
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12
Peel and slice the bananas and place a layer of bananas over the custard in each bowl.
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13
Place another layer of custard and bananas, then finish off with a layer of custard.
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14
The puddings can be eaten right away or placed in the refrigerator for several hours.
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15
If you are going to place in the refrigerator, press plastic wrap onto the surface of the warm puddings to prevent a skin from forming.
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16
Just before serving garnish each pudding with whipped cream and more slices of banana.
