Milk Chocolate Banana Pudding - cooking recipe

Ingredients

MILK CHOCOLATE PASTRY CREAM
3 cups whole milk
3 ounces good-quality milk chocolate, finely chopped
1 ounce unsweetened chocolate, finely chopped
6 large egg yolks
1/2 cup sugar
3 tablespoons cornstarch
1/2 teaspoon good vanilla extract
ASSEMBLING OF THE PUDDING
12 ounces thin chocolate wafer cookies (Nabisco)
4 large bananas, peeled and sliced 1/2-inch thick
2 cups sweetened whipped cream
GARNISH
milk chocolate, shavings

Preparation

MILK CHOCOLATE PASTRY CREAM:
Place milk in a medium saucepan and bring to a simmer.
Whisk in both chocolates and heat until melted and smooth. Remove from heat.
Whisk together the yolks, sugar, and cornstarch in a large bowl.
Slowly whisk in the chocolate-milk mixture and then return the mixture to the saucepan over medium-high heat abd whisk until thickened.
Remove from the heat, stir in the vanilla, and transfer to a clean bowl.
Place plastic wrap over the surface(touching the cream)of the pasrty cream and let cool to room temperature.
ASSEMBLING THE PUDDING:
Spoon about 1 cup of the pastry cream into a 9\"x13\" glass dish.
Layer the cookies, bananas, and pastry cream in the dish, ending with the pastry cream.
Cover tightly and refrigerate until chilled, at least 4 hours or overnight.
Just before serving, spread the whipped cream over the top of the pudding and sprinkle with chocolate shavings.