Banana Pudding

Step 1: In a large stainless steel bowl whisk together the 1/3 cup sugar, cornstarch, salt, eggs, and egg yolk.

Step 2: Whisk in 1/2 cup of the milk. Set aside while you heat the rest of the milk and sugar. Have ready a fine medium-sized strainer and bowl as you will need to strain the pudding after it is cooked.

Step 3: Pour the remaining 3 cups of milk, along with 3 tablespoons of sugar, into the saucepan and bring just to a boil.

Step 4: Gradually pour the hot milk into the egg mixture, whisking constantly, until the mixture is smooth.

Step 5: Transfer the pudding mixture to a clean large, heavy bottomed saucepan and place over medium-low heat.

Step 6: Cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise. Remove from heat and whisk in the butter and vanilla extract.

Step 7: Pour through the strainer to remove any lumps that may have formed during cooking.

Step 8: Take 4 bowls or wine glasses and spoon a little of the custard into the bottom of each bowl.

Step 9: Peel and slice the bananas and place a layer of bananas over the custard in each bowl. Place another layer of custard and bananas, then finish off with a layer of custard.

Step 10: The puddings can be eaten right away or placed in the refrigerator for several hours.

Step 11: 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.

Step 12: Just before serving garnish each pudding with whipped cream and more slices of banana.