Peanut Butter Pudding with Bananas

Ingredients:

• 0.5 cup granulated sugar
• 3 cups whole milk
• 3 large egg yolks, beaten
• 1 tbsp cornstarch
• 1/8 tsp salt
• 1 cup natural creamy peanut butter
• 2 large ripe bananas
• 32 round vanilla wafer cookies
• 0.5 cups heavy cream
• 1 tbsp powdered sugar
• 2 tbsp coarsely chopped honey-glazed peanuts
• Special equipment: 8 paper cups with a capacity of 150 ml.

Preparation:

1. In a large bowl, combine granulated sugar, 1/3 cup milk, egg yolks, cornstarch, and salt. In a large saucepan, heat the remaining 2 2/3 cups milk over medium heat until hot, but not boiling.
2. Whisk half the milk into the egg mixture until smooth, then gradually whisk the egg mixture into the milk in the saucepan. Bring to a boil, stirring constantly, and cook, whisking constantly, until the mixture thickens, 6-8 minutes. Remove the saucepan from the heat and stir in the peanut butter until melted.
3. Transfer to a medium bowl and let the pudding cool to room temperature, stirring frequently to prevent a skin from forming, about 45 minutes.
4. Cut the bananas into small pieces. Spread an even layer of pudding in the bottom of a 150 ml paper cup; top with 2 cookies, then 1 tablespoon of bananas. Repeat with another layer of pudding, cookies, and bananas. Top with a final layer of pudding.
5. Repeat with the remaining ingredients to make 8 servings. Cover and wrap with plastic wrap and refrigerate until the cookies soften, at least 6 hours, or preferably overnight.
6. When you are ready to serveBeat the heavy cream with powdered sugar until stiff peaks form. Spoon 1 tablespoon of whipped cream onto each pudding and sprinkle with chopped peanuts.