Ingredient
2 2/3 cup whole milk, divided
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
seeds from 1/2 vanilla bean
1 large egg
2 large bananas, sliced
vanilla wafers (or Pepperidge Farm Chessman cookies)
To make the vanilla pudding:
Bring 2 cups of the milk to a boil in a medium saucepan. While its heating, combine the sugar, cornstarch, salt and vanilla bean in a medium heat proof bowl. (Smitten Kitchen suggested throwing the remnants of the vanilla bean pod in with the simmering milk, to infuse more vanilla flavor and that is what I did.) Gradually whisk in the remaining 2/3 cup milk, and slowly so that lumps do not form. Then whisk in the egg. Once the milk is boiling, very gradually add it to the cornstarch mixture, whisking the entire time.
Return the whole mixture back to the saucepan and stir constantly with a silicon spatual or wooden spoon. Once it comes to a simmer, cook for one minute longer, which will cook the cornstarch and egg completely.
Pour into a bowl or dish, cover completely with plastic wrap, then chill in the refrigerator for no less than 2 hours.
To assemble the banana pudding:
Once chilled, you can begin to assemble the banana pudding. If you are going to layer the pudding in one dish, you'll need transfer half the pudding to a new container. The layers will begin and end with pudding. Add a layer of pudding, a layer of sliced bananas, a layer of wafers, followed by another layer of vanilla pudding. Add a layer of whipped cream, if desired. Decorate the top with more banana slices and wafers if desired.