Banana Pudding

I adopted this recipe with almost no changes. This is an easy dessert, which is a great crowd pleaser. This amount should serve four.

http://www.foodandwine.com/recipes/banana-pudding-with-vanilla-wafer-crumble

For crumble

12 Nilla vanilla cookies
2 Tbsps. melted butter
1 ½ Tsps. sugar
Place the cookies in a Ziploc bag and pound them until the cookies crumble. Mix with butter and sugar and bake on a baking sheet lined with parchment paper for 15 minutes at 325 degrees. Let this cool.

For Custard
5 egg yolks
2 cups of milk + 2 Tbsp. milk
1 pinch of salt
¼ cups of corn starch
½ cup sugar
1 Tsps. vanilla essence
1 Tbsps. cold butter
2 bananas
Heat the milk until it is warm in a saucepan.
Mix egg yolks with starch, salt, and sugar. Add the eggs slowly, bit by bit, while continuously whisking the liquid to the mixture so that the eggs do not scramble.
Pour the custard in the saucepan and keep whisking until mixture feels heavy. Should take 3-5 minutes.
Add vanilla essence and butter. Refrigerate overnight.

Assemble
Slice 2 bananas thinly
An hour before serving, layer a dish with bananas. Add the custard on top. And top with the crumble. Give this at least an hour because the pudding acquires a banana flavor and the crumble stays crisp.