Warm caramelized bananas sautéed in butter and brown sugar layered with thick vanilla cream.
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In a heavy saucepan, whisk together granulated sugar, cornstarch, and salt. Gradually whisk in the milk over medium heat until smooth.
Cook the milk mixture, stirring constantly, until it thickens and bubbles. Remove from heat and slowly temper the egg yolks by adding a small amount of hot liquid to them before whisking the yolks back into the main pot.
Return the custard to heat for 2 minutes, stirring constantly, then remove and stir in vanilla. Cover with plastic wrap touching the surface and set aside.
In a large skillet, melt the butter over medium-high heat. Add the brown sugar and cinnamon, stirring until it forms a bubbling syrup.
Add the sliced bananas to the skillet in a single layer. Sauté for 2 minutes until caramelized, then carefully stir in the rum or bourbon and cook for 1 more minute.
In a large glass bowl or individual ramekins, create a base layer using vanilla wafer cookies.
Top the cookies with half of the warm fried bananas and their syrup, followed by half of the vanilla custard.
Repeat the layers with remaining cookies, bananas, and custard. Let sit for at least 30 minutes to allow the cookies to soften slightly before serving warm.
