Tipsy caramelized banana pudding

Separate six eggs and keep the yolks.

Whisk a tablespoon of vanilla into the yolks to break them up, and set aside.

Whisk the granulated sugar, cornstarch and salt together dry, so the sugar granules break the cornstarch apart and it cannot clump in liquid.

Whisk in four cups of whole milk slowly, in two batches, to a smooth mixture.

Cook over heat, whisking thoroughly into the corner of the pot, until it thickens — the whisk drags, and large bubbles burp through. Take it off the heat if it threatens to bubble over.

For the caramel banana: bake one eating banana at 350 on a baking sheet for about ten minutes until soft and mashable.

Temper: take two cups of the hot milk mixture and drizzle it slowly into the yolks while whisking vigorously, so they warm and dilute and do not scramble.

Whisk the tempered mixture back into the pudding, return to medium heat and whisk constantly but gently three to five minutes until thickened and the whisk leaves a trace; it will coat the back of a wooden spoon.

Off the heat, whisk in three tablespoons of bourbon.

Mix in a quarter cup of cold butter in small pieces until melted.

Pour into a bowl to cool, covered with parchment or plastic on the surface, at least one hour; it can be made a day or two ahead.

For the caramel: put two cups of granulated sugar and one cup of water in the washed pot and damp all the sugar.

Bring to a boil over medium high heat and cook without stirring for 20 minutes or until light amber. Stirring would form crystals; wash any sugar off the side of the pan with a wet pastry brush.

Mash the baked banana smooth with a potato masher or the back of a fork.

Add the mashed banana to the amber sugar, then a quarter cup of bourbon and a quarter teaspoon of salt, and whisk; it bubbles vigorously and steams.

Return to medium heat, whisking constantly three to five minutes, back up to softball stage, 230 to 235, a deep golden colour. Never use a nonstick pan for caramel.

Reduce to low and carefully whisk in three quarters of a cup of room temperature cream until fully incorporated and the bubbles subside, then cool in a heatproof bowl.

Slice five bananas into quarter inch rounds and toss them into the caramel as you go.

Let the caramel come down to just warm to the touch before assembling, five to twenty minutes.

Whip one cup of cold cream with two tablespoons of sugar, and vanilla or bourbon if wanted, finishing by hand.

Assemble in glasses: about a third of a cup of custard, then about a quarter cup of banana caramel with some banana slices showing at the side, then two crumbled Biscoff cookies; repeat.

Finish with dollops of whipped cream, a cookie on top, a banana slice and a few crumbs. Can be made ahead and kept chilled.