Congrats to Grads!

Whether they're graduating from kindergarten or receiving their MBA, your graduate deserves to be rewarded for their hard work. What better way to show your love and pride than making a dessert from scratch? Instead of the traditional graduation cake, why not surprise your family and friends with a classic family-style alternative?

Banana pudding is everything a dessert should be! While most cooks use vanilla pudding mix (and there is nothing wrong with that), I always make my own pudding with vanilla beans. Another little trick to make this your own is to substitute the tradition vanilla wafers with another kind of cookie, like pecan shortbread. This is always a special surprise for die-hard banana pudding lovers. Happy Graduation!

HOMEMADE BANANA PUDDING
Makes 8 servings

3 cups milk
2 vanilla beans, split lengthwise
¾ cup sugar
2 tablespoons plus 1 teaspoon cornstarch
Pinch of salt
6 large egg yolks
2 tablespoons unsalted butter, cut up
12 ounces vanilla wafers
5 ripe bananas, peeled and cut into ¼-inch-thick rounds
1 cup heavy cream
2 tablespoons confectioners' sugar

Bring the milk and vanilla beans to a simmer in a medium saucepan over low heat. Using tongs, remove the beans from the milk. Using the tip of a small sharp knife, scrape the tiny seeds from each bean back into the milk.

Whisk the sugar, cornstarch, and salt in a medium bowl. Add the egg yolks and whisk well. Gradually whisk in about half of the hot milk, then pour the yolk mixture into the saucepan. Cook over medium heat, stirring constantly, until the pudding comes to a full boil. Remove from the heat and whisk in the butter until melted. Transfer to a medium bowl. Cover the pudding with a piece of plastic wrap pressed directly onto the surface and pierce a few holes in the wrap with the tip of a knife. Let stand until tepid, about 30 minutes.

Spoon about 1 cup of the pudding into a 2 to 2½-quart glass bowl. Layer the cookies, bananas, and pudding in the bowl, ending with the pudding. Cover tightly and refrigerate until chilled, at least 4 hours or overnight.

Whip the cream and confectioners' sugar in a chilled medium bowl until stiff. Spread the whipped cream over the pudding. Serve chilled, spooned into bowls.