The best banana pudding

Ingredients:

• 6 cups whole milk
• 1 and 1/3 cups granulated sugar
• 2/3 cup cornstarch
• 12 large egg yolks
• 1 tbsp vanilla paste
• 1.5 tsp coarse salt
• 60 g chilled unsalted butter, diced
• 114 vanilla wafer cookies (425g packs) + 5 crushed
• 12 medium-ripe bananas, sliced ​​into 0.5 cm thick slices.
• 3/4 cup chilled heavy cream
• 2 tablespoons powdered sugar
• Special equipment: 4L trifle dish.

Preparation:

1. In a large saucepan over medium heat, bring the milk to a boil, then remove from heat.
2. Meanwhile, in a medium bowl, combine sugar, cornstarch, egg yolks, vanilla paste and salt.
3. While stirring, slowly pour about 1 cup of hot milk into the egg mixture. Pour the egg mixture back into the saucepan, stirring constantly. Continue cooking over medium heat, stirring constantly, until the mixture comes to a boil. Reduce the heat to maintain a gentle simmer and cook until the pudding thickens, 3-5 minutes. Remove from the heat and whisk in the butter.
4. Transfer the pudding to a large bowl and place a piece of plastic wrap directly on the surface. Refrigerate until completely cool, about 1 hour.
5. Place 19 wafer cookies in the bottom of a 4-quart trifle pan. Top with 1 cup pudding, then top with 2 sliced ​​bananas. Repeat layers, ending with bananas.
6. In the bowl of a stand mixer fitted with the whisk attachment, combine the heavy cream, powdered sugar, and a pinch of salt. Beat on medium speed until stiff peaks form, about 2 minutes.
7. Spoon whipped cream over the pudding and sprinkle crushed cookies around the edges. Refrigerate until set, at least 2 hours or overnight.