BANANA CREAM PARFAITS
Makes 4 servings

Ingredients: 

2 cups whole milk
6 large yolk eggs
1/2 cup sugar
1/3 cup cornstarch, sifted
1 tablespoon pure vanilla
4 tablespoons butter
3-4 bananas, sliced
10-15 shortbread cookies, crumbled (such as Pepperidge Farm Chessman or Lorna Doones)

Directions: 

1. Heat the milk in a small saucepan or microwave until quite hot. Nearly boiling. In a 3 qt. saucepan, place the egg yolks, sugar and cornstarch. Whisk to combine. Temper the eggs by adding a 1/2 cup of the hot milk to the egg yolk mixture whisking vigorously. Continue adding the hot milk in 1/2 cup increments, continuously whisking. Over medium heat, cook the mixture, continuously whisking.

2. The mixture will begin to thicken, then reach the boiling point. Remove from heat. Add vanilla. Add the butter, one tablespoon at a time, whisking until melted.

3. Transfer the custard to a large glass bowl and allow the custard to cool completely. Place a piece of plastic on top to prevent a "skin" from forming.

4. Meanwhile, crush the shortbread cookies and slice the bananas. Layer the custard, cookie crumbs and bananas in a dessert glass, and enjoy!