Creamy Banana Pudding

1. Infuse milk with banana flavor

In a 3-quart stainless steel saucier, combine the milk, sliced bananas, and the vanilla bean pod if you are using it. Bring this mixture to a gentle simmer over medium heat, then remove it from the heat and let it cool to room temperature. For a deeper flavor, refrigerate this mixture for up to 24 hours, but if you are in a hurry, 4 hours will do the trick.

2. Strain banana-infused milk

Return the banana-infused milk to a simmer over medium heat. Once it starts simmering, strain it through a fine-mesh sieve into a medium bowl to remove the banana pulp, ensuring a smooth custard. The infused milk should be clear of any banana pieces.

3. Prepare the custard base

In the same saucier (no need to wash it), whisk together the sugar, cornstarch, salt, ground cloves, and egg yolks until well combined. Gradually whisk the warm, infused milk into the sugar and egg mixture.

4. Cook the custard

Place the saucier back on the stove over medium-low heat, warming the mixture for about 5 minutes. Continue to cook, whisking constantly, until the custard thickens, which should take another 5 minutes. Once the custard has thickened, cook for an additional 90 seconds after it starts bubbling.

5. Flavor and finish the custard

Remove the custard from the heat and stir in the vanilla extract. For an ultra-smooth texture, you can strain the custard once more through a fine-mesh sieve, but this is optional. Taste the custard and adjust the seasoning with additional salt, vanilla, or ground cloves if needed.

6. Serve

Portion the warm custard into parfait dishes and serve immediately with your favorite toppings, such as toasted nuts, cocoa nibs, fresh fruit, or unsweetened whipped cream. Enjoy the creamy, rich flavors of this delightful banana pudding!