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

Add in the 2 tablespoons of non-fat milk powder and cook the butter over medium heat, whisking frequently.

Once the butter is browned, pour it into a heat proof bowl to cool down.

In the same saucepan, add 600 grams of whole milk and swirl around to incorporate the brown bits of butter.

Add 150 grams dark brown sugar, 1 teaspoon kosher salt, 33 grams cornstarch, 160 grams egg yolks, and 2 tablespoons vanilla bean paste. Whisk until homogenous.

Place the saucepan over medium heat and whisk constantly until the custard thickens and reaches a soft boil.

Remove from heat and strain into a heat safe mixing bowl. Add the reserved brown butter and blend until smooth.

Cool the custard in an ice bath, whisking every few minutes until it reaches about 70F.

In a large bowl, combine 450 grams heavy cream, 250 grams mascarpone cheese, 200 grams sour cream, and 100 grams dark brown sugar. Whip until soft medium peaks form.

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

Slice the 4-5 bananas and fold them into the mixture along with the nilla wafers.

Dump the pudding into a 9x13” dish and spread it out evenly.

If desired, whip another 525 grams of heavy cream with 2 teaspoons vanilla bean paste, ¼ teaspoon kosher salt, and 90 grams powdered sugar to medium/stiff peaks.

Layer the vanilla whip over the banana pudding and cover with plastic wrap.

Store in the fridge overnight to allow flavors to develop.

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