In a medium saucepan heat the 113 grams of unsalted butter over medium heat until melted.

Once the butter has melted add in the 2 tablespoons of non-fat milk powder.

Cook the butter over medium heat, whisking frequently to keep the milk solids moving.

The butter will start to foam, sizzle and steam. Keep whisking as the milk solids begin to brown.

The browned butter is ready when the milk solids are deep umber in color and the steaming has stopped.

Quickly and carefully, pour the brown butter into a heat proof bowl to cool down.

To the same saucepan add in the 600 grams of whole milk and swirl around to make sure you get all the stray brown bits of butter.

To the milk add the 150 grams dark brown sugar, 1 teaspoon diamond crystal kosher salt, 33 grams cornstarch, 160 grams of egg yolks and 2 tablespoons of vanilla bean paste.

Whisking until everything is homogenous.

Place the saucepan over medium heat. Whisk the mixture constantly to avoid scrambling.

Cook the custard until it begins to thicken and reaches a soft boil.

At this point remove your cream from the heat and strain into a heat safe mixing bowl.

Add your reserved brown butter from earlier and immersion blend until smooth.

Cover the top of the custard directly with plastic wrap to keep a skin from forming.

Place the bowl of custard into an ice bath.

Every 5 or so minutes remove the plastic and agitate the custard to cool down quickly and evenly.

Once your pastry cream has cooled, combine 450 grams heavy cream with the 250 grams mascarpone cheese, 200 grams sour cream, and 100 grams dark brown sugar.

Using a hand mixer whip this until very soft medium peaks form.

Gently fold the brown butter pastry cream into the whipped cream in 3 additions.

Peel the 4-5 bananas and slice them into about ¼” thick slices.

To the brown butter whip, add the sliced bananas folding to incorporate before adding in the box of nilla wafers.

Dump the pudding into a 9x13” dish, spreading it out evenly.

Cover with plastic wrap and store in the fridge overnight.

Before serving, crush the reserved nilla wafers and sprinkle over top.