Categories: Desserts
Ingredients
- 6 Extra large egg yolks
- 1 1/4 cup sugar
- 3 Cups heavy cream
- 1 vanilla bean, split
- Puff Pastry shells
- Bananas
Directions
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Combine egg yolks and 1/2 cup sugar in the top half of a double boiler over very hot water. Whisk (or beat with a hand mixer) until lemon-colored and the consistency of mouse. Remove from heat and set aside.
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Place cream and vanilla bean in a heavy saucepan over medium heat. Bring to a boil and immediately remove from heat. Strain through a fine sieve.
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Slowly pour into egg yolks, whiskping rapidly as you pour.
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Return to double boiler to heat and cook, stirring constantly, for about 10 minutes or until mixture is quite thick. Remove top half of double boiler and place in a bowl of ice. Stir occasionally while mixture cools until it reaches the consistency of a very thick custard.
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Spread single layer of bananas over the bottom of six baked Puff Pastry Shells.
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Pour cooled creme over bananas to top of shells.
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Refrigerate for at least 3 hours (or up to 8 hours).
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When chilled, sprinkly 2 Tbsp. sugar over each filled shell and place about 6 nches away from broiler flame for about 3 minutes or until sugar carmelizes. Do NOT overcook or creme will melt.
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Immediately remove from heat.