How to cook
Put the yolks and sugar in a saucepan. Beat them lightly with a whisk. Add the starch, a pinch of salt and both of the vanilla packets. Add 1 and 1/2 cups of milk.
Homogenize the mixture well and add the remaining milk. Place the pan on the stove and while stirring constantly, thicken the cream. Cool the finished cream.
In a tray measuring 18x25 cm, arrange a row of biscuits (it is not necessary to dip them in milk), a row of bananas, sliced into circles and pour the cream generously over them. Continue like this until the products run out.
Preheat the oven to 320°F (160 degrees) and bake for 5-6 minutes or until the egg whites are lightly browned. Remove it from oven, allow it to cool.
Refrigerate the cooled pudding for a few hours before eating.
If you want to avoid baking, whip 8.5 fl oz (250 ml) of whipped cream and cover the pudding with it.