Orange-Infused Banana Pudding with Ladyfingers

Combine milk, eggs, and egg yolks in a medium-sized saucepan over low heat. Thoroughly mix the ingredients together and warm them up until they reach a temperature that is comfortable to touch, but not hot enough to boil, approximately 3-4 minutes. Take the saucepan off the heat.

In a separate container, combine sugar and salt in the top of a double boiler that is sitting on top of simmering water. Gradually add the milk mixture, stirring constantly to avoid any lumps or scorching, until you achieve a smooth and thick consistency similar to heavy cream, around 8-10 minutes. Once the mixture is ready, add butter, vanilla extract, and almond extract; stir until the butter has melted.

Carefully pour the custard mixture through a fine-mesh sieve into a large bowl. Cover the bowl with plastic wrap and place it in the refrigerator until it has completely cooled down, at least 2 hours.

Cut bananas into 3/4-inch thick slices. Place the banana pieces in a bowl and sprinkle them with orange juice.

Layer 1/2 of the ladyfingers at the bottom of a trifle bowl. Arrange 1/2 of the banana slices on top of the ladyfingers and pour 1/2 of the cooled custard over the bananas. Repeat this process once more, ending with a layer of ladyfingers on top.

Cover the trifle bowl and refrigerate it for 1 hour before serving.