Banana Banana Pudding

Heat milk with split vanilla beans in a saucepan over medium heat, stirring occasionally, until steam rises from the surface and small bubbles form around the edges, about 8-10 minutes. Do not boil.

Whisk together sugar, cornstarch, and salt in a medium bowl. Add egg yolks and whisk until the mixture is pale and thick, about 2 minutes.

Remove vanilla beans from the hot milk and scrape the seeds back into the milk using the dull edge of a knife. Slowly pour the hot milk into the egg mixture while whisking constantly to temper the yolks without curdling them.

Pour the milk-egg mixture back into the saucepan and cook over medium heat, whisking frequently, until it thickens and reaches 170°F on an instant-read thermometer, about 5-7 minutes. The custard should coat the back of a spoon.

Remove from heat and stir in the cut-up unsalted butter until fully melted and incorporated. Strain the pudding through a fine-mesh sieve into a bowl to remove any lumps.

Whip heavy cream with confectioner's sugar until stiff peaks form. Gently fold the whipped cream into the cooled pudding until no white streaks remain.

Arrange a layer of vanilla wafers on the bottom of a 9-inch dish or individual serving bowls. Top with a layer of banana slices, then a layer of the pudding mixture.

Repeat layering with remaining wafers, bananas, and pudding, ending with a layer of pudding on top. Cover and refrigerate for at least 20 minutes before serving.