Ingredients

• 2 cups half-and-half
• 3 tablespoons cornstarch
• 2 eggs
• 1/2 cup granulated sugar
• 2 vanilla beans, split
• 3 tablespoons butter
• 3/4 teaspoon pure vanilla extract
• 3/4 cup heavy cream
• 3 tablespoons confectioners' sugar
• 1 package vanilla wafer cookies (about 30), crushed
• 1 banana, chopped

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Instructions

1. For the vanilla custard: Whisk 1/2 cup half-and-half with the cornstarch in a heatproof medium bowl until smooth. Whisk in the eggs and set aside.
2. In a heavy, medium saucepan, heat the remaining 1 1/2 cups half-and-half, the granulated sugar and vanilla beans over medium-low heat until a thin skin forms on the top, about 8 minutes.
3. Slowly whisk the hot half-and-half mixture into the egg mixture to temper it. Return the mixture to the saucepan and cook, stirring constantly with a rubber spatula, until it is just thick enough to coat the back of a wooden spoon, about 10 minutes. Remove from the heat and add the butter, 1 tablespoon at a time, stirring until combined. Stir in the vanilla extract.
4. Pour the custard into a clean bowl and press plastic wrap directly on the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight.
5. For the whipped cream: Beat the heavy cream and the confectioners' sugar in a medium bowl until soft peaks form.
6. For the shooters: Put 1 teaspoon wafer cookies in the bottom of each shot glass. Top with 1 teaspoon vanilla custard and a few pieces of chopped banana. Top with 1/2 teaspoon cookies and 1/2 teaspoon custard. Add a dollop of whipped cream and garnish with crushed cookies or chopped banana. Serve cold.