Banana Pudding: 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. Cover and place in the refrigerator to chill for an hour or two (or overnight).

To Make Banana Pudding Trifles: Take 6 or 8 bowls or wine glasses (depending on size) and place a few vanilla wafers or ladyfingers in the bottom of each trifle glass. Spoon a little of the custard over the cookies. 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. Just before serving garnish each pudding with a dollop of softly whipped cream and grated chocolate.

Makes 6-8 servings.