Instructions:
- In a medium, heavy-bottomed saucepan, whisk together the sugar, cornstarch, and salt until thoroughly combined.
- In a separate bowl, lightly whisk the egg yolks. Slowly drizzle in about 1/2 cup of the cold milk mixture, whisking constantly until smooth to temper the yolks.
- Add the tempered yolk mixture back into the saucepan with the remaining milk and heavy cream. Heat over medium heat, whisking constantly to prevent scorching.
- Bring the mixture to a gentle simmer, whisking until it thickens significantly. Cook for 1–2 minutes after it starts bubbling thickly, then remove immediately from heat.
- Stir in the vanilla extract and vanilla bean paste. Cover the surface of the custard directly with plastic wrap ('contact wrap') and chill completely in the refrigerator for at least 2 hours.
- Assemble the pudding in a 9x13 inch glass dish: Spread a thin layer of chilled custard on the bottom. Top with a layer of sliced bananas, followed by a layer of Chessmen cookies.
- Repeat the layering process (Custard, Bananas, Cookies) until all ingredients are used, ensuring the final layer is custard.
- Cover the dish tightly and refrigerate for a minimum of 4 hours, or ideally overnight, to allow the cookies to soften and the flavours to meld.
- Just before serving, whip the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread or pipe the whipped cream over the chilled pudding and garnish with a few whole Chessmen cookies.