Banana cream pudding with homemade vanilla pudding

Heat milk in a large saucepan until hot and scalding, without boiling.

In a large bowl, whisk granulated sugar, cornstarch, egg yolks, vanilla bean paste and a pinch of salt for about a minute and a half to two minutes, until thick, creamy and pale.

When the milk reaches a simmer, temper the yolk mixture with about a cup of the hot milk, then add it all to the remaining milk in the pot.

Whisk very gently on low heat, switching to a spatula for the corners, at a low simmer without boiling, which can split the milk, until thick, about 5 to 6 minutes.

Test on a spatula or wooden spoon: a line drawn with a finger stays separate when done.

Transfer to a bowl, optionally through a sieve; press plastic wrap onto the surface of the custard to stop a film forming, and cool completely.

Whip the whipping cream to stiff peaks and sweeten with powdered sugar.

In a two quart baking dish, lay a layer of Nilla wafers, then about two bananas sliced thin per layer, then about half the custard.

Repeat with another layer of wafers and bananas and top with the custard.

Cover with plastic wrap and refrigerate about four or five hours, no longer than seven or eight, or the bananas brown and leach liquid.

Thinly slice a banana, toss it with a tiny bit of lemon so it does not brown, and put it on top; serve with more vanilla wafers.