3/4 cup sugar
1/2 cup cornstarch
1 tsp. kosher salt
3 cups milk
1 cup heavy cream

  • mix dry ingredients in a medium pot, then add liquids
  • bring to a simmer while while whisking until the mixture thickens

4 large ripe bananas
6 egg yolks
3 Tbsp. butter

  • remove pot from heat and whisk in all ingredients
  • return to heat and cook another 5 minutes until thick (it will not thicken much as it cools)

3 tsp. vanilla extract

  • remote pot from the heat and whisk in vanilla
  • chill pot in ice bath and divide into 6 serving bowls
  • cover and refrigerate for at least 3 hours

source: https://cooking.nytimes.com/recipes/1015055-banana-pudding-with-pistachio-crumble