This layered dessert builds a rich, from-scratch vanilla custard right on the stovetop, thickened slowly with egg yolks and cornstarch until it's thick enough to coat the back of a spoon. Ripe banana slices are tucked between layers of that warm custard, softening slightly as everything chills and melds together in the fridge. A billowy, hand-whipped cream made with real heavy cream and a touch of vanilla finishes the top, giving every spoonful a cool, cloud-like contrast to the dense custard below. The whole thing sets up into neat, scoopable layers after a couple hours of chilling, with that classic banana-and-vanilla flavor coming through in every bite. It's an easy make-ahead dessert to keep on hand, and it fits neatly into a gluten free spread without any fuss.
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Whisk together the sugar, cornstarch, and salt in a medium saucepan. Gradually whisk in the milk until smooth, then whisk in the pasteurized egg yolks until fully incorporated.
Set the saucepan over medium heat and cook, whisking constantly, until the custard thickens and large bubbles begin to break the surface, about 8–10 minutes. Once bubbling, continue whisking for 1 full minute — the custard should be thick enough to mound slightly on the whisk.
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