Brandied Vanilla & Banana Cream Pudding in Chocolate Cups

Scrape vanilla bean seeds with a paring knife into a medium saucepan; add milk and vanilla bean. Heat over low heat until steaming, about 10 minutes.

Meanwhile, whisk egg, sugar, cornstarch, malt and salt in a medium bowl until smooth. Gradually whisk in hot milk, then return mixture to pan.

Cook the milk mixture, whisking constantly, over medium heat, until it thickens and comes to a simmer, 3 to 5 minutes. Strain through a fine sieve into a bowl. Discard vanilla bean. Place a piece of plastic wrap directly on pudding. Refrigerate until cold, 4 hours or overnight.

Just before serving, peel and dice banana. Place in a small bowl and toss with Cognac and lemon juice. Stir into pudding.

To assemble, divide cookie cups among 8 plates and spoon in pudding. Drizzle 3 tablespoons chocolate sauce around each cup. Top pudding with chocolate curls, if desired. Serve immediately.