Ingredients

• 3 cups whole milk
• 4 large egg yolks
• 1/4 cup cornstarch
• 1/2 cup sugar
• Pinch of salt
• 2 tablespoons unsalted butter
• 2 teaspoons vanilla extract
• 3 large banana-nut muffins, cut into 3/4-inch-thick slices
• 2 bananas, cut into 1/4-inch-thick slices

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Instructions

1. Make the custard: Bring the milk to a simmer in a medium saucepan over medium heat. Whisk the egg yolks, cornstarch, sugar and salt in a large bowl. Gradually pour the hot milk into the egg mixture, whisking constantly. Pour the mixture back into the saucepan and cook, whisking constantly, until thick and bubbling, about 3 minutes. Strain through a fine-mesh sieve into a bowl, pressing the custard through with a rubber spatula. Stir in the butter and vanilla until smooth.
2. Set aside 1 or 2 muffin slices for crumbling on top. In 6 wide jars or a 2-quart souffle dish, layer the muffin slices, banana slices and custard; crumble the reserved muffin slices on top. Cover and refrigerate 2 to 4 hours before serving.
3. Photograph by Con Poulos