Bananas Foster Pudding

Old-school banana pudding is made by layering vanilla pudding, wafer cookies, and sliced bananas, and some versions top it all with a thick layer of whipped cream. This version from chef/partner Justin Chapple gets a fun and slightly boozy upgrade by swapping out the raw bananas for ones cooked in the style of bananas foster. The flavor of the caramelized, buttery bananas gets absorbed by vanilla wafer cookies as it sets in the refrigerator.

Custard

1/4 cup cornstarch

4 cups whole milk

1 cup granulated sugar

1/2 teaspoon kosher salt

4 large egg yolks

2 tablespoons butter

1 tablespoon vanilla bean paste

Bananas

4 tablespoons butter

1/4 cup packed dark brown sugar

1/2 teaspoon kosher salt

2 teaspoons vanilla bean paste

2 large bananas, diced or sliced

3 tablespoons dark rum

1 (11-ounce) box vanilla wafer cookies

For the custard:

In a small bowl, whisk the cornstarch with 1/4 cup milk. In a medium saucepan, whisk the remaining 3 3/4 cups milk with the granulated sugar and salt. Cook over medium heat, stirring constantly, until steaming, about 5 minutes; do not boil.

In a medium bowl, beat the egg yolks. Gradually beat 1/2 cup of the hot milk mixture into the egg yolks to temper them. Gradually whisk the tempered egg yolks into the saucepan and then whisk in the cornstarch slurry. Cook over medium heat, whisking constantly, until the pudding is thickened, about 6-8 minutes. Remove from the heat and stir in the butter and vanilla bean paste. Transfer to a bowl, press a piece of plastic on the surface of the pudding, and refrigerate until chilled.

For the bananas:

In a large skillet set over medium-high heat, heat the butter with the brown sugar and salt stirring, until bubbling, about 1-2 minutes. Stir in the vanilla bean paste. Add the bananas in an even layer and cook undisturbed until lightly browned, about 30 seconds to 1 minute. Continue to cook, stirring, until the bananas are browned and coated in the sauce, 1 minute more.

Remove the bananas from the heat and drizzle the rum on top. Using a match or lighter, carefully ignite the rum and cook, shaking the pan, until the flame subsides. Let cool slightly.

Crush 1/2 cup of the cookies and reserve for garnish. Arrange half the remaining wafers in a baking dish and top with half the bananas, and then half the pudding, spreading it in an even layer. Repeat the layering one more time with the remaining wafers, bananas, and pudding. Cover and refrigerate for at least 6 hours or overnight. Garnish with the crushed wafers when ready to serve.