Banana pudding pizza

Whisk the cornstarch and sugar together, then whisk in the milk.

Set the bowl over a pot of simmering water and whisk until steaming hot.

Slowly stream a quarter cup of the hot mixture into the beaten yolks, whisking, then stream the yolks back into the hot mixture.

After about 10 minutes of whisking, discard the water and cook the mixture directly in the pot over medium-low heat, stirring constantly, until thick and it coats the back of a spoon.

Off the heat, whisk in the butter and vanilla paste.

Cool about 30 minutes until it stops steaming, press plastic wrap onto the surface so it does not form a skin, and refrigerate.

Stretch the fermented dough onto a well-floured peel and top with tomato sauce, mozzarella and pepperoni.

Bake directly on a pizza stone preheated in a 500F oven for one hour.

Turn the pudding, not yet fully set, into banana pudding and put it on the pizza.