In a large stainless steel (or heatproof) bowl whisk together the 1/3 cup (65 grams) sugar, cornstarch, salt, eggs, and egg yolk. Whisk in 1/2 cup (120 ml) of the milk. Set aside while you heat the rest of the milk and sugar. Have ready a fine medium-sized strainer and bowl as you will need to strain the pudding after it is cooked.

First, rinse a medium-sized heavy saucepan with cold water and then shake out the excess water. Doing this step prevents the milk from scorching. Then pour the remaining 3 cups (720 ml) of milk, along with 3 tablespoons of sugar, into the saucepan and bring just to a boil. Gradually pour the hot milk into the egg mixture, whisking constantly, until the mixture is smooth. Transfer the pudding mixture to a clean large, heavy bottomed saucepan and place over medium-low heat. Cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise (about 2 minutes). Remove from heat and whisk in the butter and vanilla extract. Pour through the strainer to remove any lumps that may have formed during cooking.

Take 4 bowls or wine glasses and spoon a little of the custard into the bottom of each bowl. Peel and slice the bananas and place a layer of bananas over the custard in each bowl. Place another layer of custard and bananas, then finish off with a layer of custard. The puddings can be eaten right away or placed in the refrigerator for several hours. If you are going to place in the refrigerator, press plastic wrap onto the surface of the warm puddings to prevent a skin from forming. Just before serving garnish each pudding with dollops of softly whipped cream and more slices of banana. Can also garnish with grated chocolate.

Makes 4 servings