Banana Pudding

1. Preheat oven to 325F. Place 1 banana on a baking sheet and bake until fully black for about 20 minutes. Let cool for 5 minutes.
2. In a large bowl whisk together the sugar, egg yolks, and cornstarch, mixing until smooth and pale yellow color.
3. In a large over medium heat add milk and salt simmer to just warm, do not boil. Whisk a few tablespoons of the warmed milk mixture into the yolk mixture to temper the eggs. Then slowly pour the remaining milk into the egg yolk mixture then add it back to the pan.
4. Continue cooking the milk/egg mixture over low-medium heat whisking constantly until mixture is thick and large bubbles appear at the surface, about 2 minutes. Remove from heat and stir in butter and vanilla bean paste.
5. In a food processor add the pudding, roasted peeled banana, lemon juice, and process until smooth. Pour into a clean bowl, cover with plastic wrap so that the plastic wrap is touching the pudding. This prevents a skin from forming. Refrigerate for at least 2 hours or up to 24 hours.

Assembly

1. You can make the salted caramel a few days in advance and store it in the frige. Make whipped cream up to a few hours in advance and store in the fridge. Slice a banana into small pieces.
2. In individual serving dishes place 2 crushed Biscoff Cookies in the bottom bowl then add a large scoop of banana pudding, then a large scoop of whipped cream, a few freshly sliced bananas, drizzle as much as you want of salted caramel on top then finally crumble 1-2 Biscoff cookies on top. Eat immediatley.