VANILLA CUSTARD:

2 cups half-and-half

3 tablespoons corn starch

2 eggs

1/2 cup granulated sugar

2 vanilla beans, split

3 tablespoons butter

3/4 teaspoon pure vanilla extract

WHIPPED CREAM:

3/4 cup heavy cream

3 tablespoons confectioners’ sugar

SHOOTERS:

1 package vanilla wafer cookies (about 30), crushed

1 banana, chopped

For the vanilla custard:

Whisk 1/2 cup half-and-half with the corn starch in a heat proof medium bowl until smooth. Whisk in the eggs and set aside.

In a heavy, medium saucepan, heat the remaining 1 1/2 cups half-and-half, the granulated sugar and vanilla beans over medium-low heat until a thin skin forms on the top, about 8 minutes.

Slowly whisk the hot half-and-half mixture into the egg mixture to temper it. Return the mixture to the saucepan and cook, stirring constantly until it is just thick enough to coat the back of a wooden spoon, about 10 minutes. Remove from the heat and add the butter, 1 tablespoon at a time, stirring until combined. Stir in the vanilla extract.

Pour the custard into a clean bowl and press plastic wrap directly on the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight.

For the whipped cream:

Beat the heavy cream and the confectioners’ sugar in a medium bowl until soft peaks form.

For the shooters:

Put 1 teaspoon wafer cookies in the bottom of each shot glass. Top with a few pieces of chopped banana. Top with 1 teaspoon custard. Add a dollop of whipped cream and garnish with crushed cookies or chopped banana. Serve cold.

For an extra treat and a fancier presentation, serve shots in milk chocolate cups… No glasses to wash!