Ripe bananas and silky vanilla pudding are enhanced by homemade vanilla cookies in this classic summer dessert
6 tablespoons unsalted butter, melted and cooledMake the pudding: In a medium saucepan, whisk together the sugar, cornstarch and salt, then add the egg yolks and a splash of the milk and whisk until they form a smooth, thick paste. Pour in the rest of the milk and whisk until smooth. Place the pan over medium heat and cook, stirring steadily with a wooden spoon or rubber spatula, until the mixture starts to boil, then continue cooking, stirring constantly, for 1 minute.
In a medium bowl, whisk together the flour, sugar, salt and baking soda, then make a well in the center. Pour the butter, vanilla and egg into the well and stir with a spoon until the mixture forms a clumpy dough. Then, using your hands, finish mixing the dough by kneading it until no dry patches of flour remain. Form the dough into a ball and break in half.
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