Vanilla-banana pudding

Ingredients:

• 4.5 cups whole milk
• 1 cup of sugar
• 1/3 cup cornstarch
• 5 large egg yolks, beaten
• 2 tsp vanilla extract
• 4 ripe bananas, sliced ​​into 0.6 cm thick circles.
• 85 g vanilla cookies, lightly crushed

Preparation:

1. Heat 4 cups milk in a large saucepan over medium heat until steaming.
   
   Whisk together the sugar, cornstarch, and 1/2 teaspoon salt in a large bowl. Beat in the egg yolks and 1/2 cup of the remaining milk.
2. Whisk half the hot milk into the yolk mixture until smooth, then gradually pour the mixture into the saucepan. Cook over medium heat, whisking constantly, until the mixture comes to a boil. Continue whisking until it thickens to a pudding-like consistency (3-4 minutes). Remove from heat and stir in the vanilla extract.
3. Cool slightly, stirring occasionally to prevent a skin from forming. Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cool and thickened (about 4 hours).
4. An hour before serving, vigorously whisk the pudding until smooth and creamy. Gently fold in 3/4 of the sliced ​​bananas. Cover with plastic wrap and refrigerate for 1 hour. Stir in vanilla cookiesSpoon the pudding into 6-8 serving cups and garnish with banana slices.