Banana Pudding Napoleon

For Pudding: In a small bowl, whisk together first measure of milk, first measure of sugar, eggs, egg yolk and cornstarch.

In a medium saucepan, bring second measure of milk and second measure of sugar almost to a boil. Whisk in other ingredients. Bring to a low boil. Whisk constantly until thickened and smooth, about 2 minutes. Remove pan from heat.

Strain custard and whisk in vanilla. Place half the bananas in food processor and pulse until cut into small pieces. Fold this into custard and refrigerate.

For Napoleon Layers: Preheat oven to 350 degrees F.

Whisk egg whites with sugar. Stir in melted butter and vanilla extract. Fold in flour.

On a parchment lined sheet pan, spread 1 tablespoon of mixture thinly into a 4-inch diameter circle (like a thin cookie). Repeat until there is no more batter. Bake in the oven until light brown, about 5 minutes.

For each serving, use 3 "cookies." Slice thin remaining bananas on bias. On each plate, place 1 cookie, followed by 2 slices of bananas, 1 1/2 tablespoons of banana custard. Repeat and then top with remaining cookie.

Garnish with powdered sugar and mint leaves.