Not Yo Mama's Banana Pudding: The Ultimate Twist on a Southern Classic

Instructions:

1. Combine milk and heavy cream in a saucepan.
2. In a separate bowl, whisk together sugar, cornstarch, egg yolks, vanilla extract, bourbon, and salt.
3. Gradually pour the warm milk mixture into the egg mixture, whisking constantly.
4. Return to the saucepan and cook over medium heat until thickened, stirring continuously.
5. Once thickened, remove from heat and let cool slightly.
6. In a mixing bowl, beat 2 cups of heavy whipping cream until soft peaks form.
7. Gradually add powdered sugar and additional vanilla extract; continue beating until stiff peaks form.
8. In the serving dish, create a layer of vanilla wafers on the bottom.
9. Add a layer of sliced bananas over the cookies.
10. Spoon some vanilla custard over the bananas, spreading evenly.
11. Repeat the layers (cookies, bananas, custard) until ingredients are used, finishing with custard on top.
12. Spread the whipped cream over the custard layer.
13. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
14. Garnish with additional banana slices or cookie pieces if desired.