Ingredients
¾cupsugar
¼cupcornstarch,plus 2 tbsp
¼tspsalt,heaping
6egg yolks
3½cupswhole milk
2tbspunsalted butter
1tbspvanilla extract
1tbspdark rum
½cupheavy cream,cold
2tbspconfectioner’s sugar
4large bananas,very ripe but not mushy, sliced
1½boxeswalkers pure butter shortbread cookies,or similar, broken into ¼-inch pieces
Preparation
In a medium saucepan, stir together the sugar, cornstarch, salt, and yolks. Whisk in the milk and bring to simmer, stirring frequently, over medium heat for 5 to 8 minutes.
When the mixture starts to bubble, turn the heat down to low and continue cooking, whisking constantly, for 1 to 2 minutes until the mixture thickens. Remove the pan from the heat and immediately whisk in the butter, vanilla, and rum.
Transfer the mixture to a bowl and place a piece of saran wrap directly over the pudding to prevent a film from forming. Chill in the refrigerator until cool, a few hours.
Once the pudding is cold, place the heavy cream in a medium mixing bowl. Using an electric mixer, whip on medium-low speed until the whisk or beaters begin to leave tracks in the cream.
Add the Confectioners’ sugar and whip until the cream holds medium, silky peaks. Go slowly towards the end. Use a rubber spatula to fold the whipped cream into the cold pudding.
Spoon a large dollop of the pudding mixture into the bottom of each parfait glass. Top with 1 layer of cookie pieces and 1 layer of sliced bananas. Repeat once and top with a final layer of pudding.
Crumble some of the cookie pieces and sprinkle over the top. Refrigerate until ready to serve.
