Tools Needed:
9" Pie shell
Filling Ingredients:
2 c. Whole Milk
2 c. Heavy Whipping Cream
5 Tbl. Granulated Sugar
5 Tbl. Granulated Sugar
6 Tbl. Cornstarch
2 Whole Eggs
4 Egg Yolks
2 Tbl. Butter
3 Ripe Bananas
Instructions:
In a saucepan, heat the milk, heavy whipping cream, and
5 Tbl. of granulated sugar. Bring to a low boil. You will
see small bubbles around the side of the pan. Don not
bring to a full boil. Meanwhile, in a mixing bowl, combine
5 Tbs. of granulated sugar and cornstarch in a mixing
bowl. Mix these together until completely incorporated.
Add eggs and egg yolks to dry mixture. With a whisk, mix
these ingredients together until pale in color. When milk
is boiling, temper some milk into eggs, and then slowly
whisk the mixture into the saucepot on the stove. Stir
constantly until mixture thickens, approximately 5 minutes.
Then, immediately remove from heat and pour into a clean
mixing bowl. Stir 2 Tbs. of butter into the pastry cream
and cover. Place saran wrap directly on top of the pastry
cream to avoid a shin developing. Set in refrigerator
to cool. For quicker cooling, place mixing bowl on top
of another mixing bowl of ice.
Topping:
2 Ripe Bananas
4 Tbs. Brown Sugar
1 Tbs. Butter
1 Tbs. Heavy Whipping Cream
2 c. Heavy Whipping Cream
Instructions:
In a saute pan, melt butter and then add bananas, stirring
occasionally. When bananas have started to caramelize,
add the brown sugar. When brown sugar is completely melted
and bananas are coated with a thin layer of the sugar.
Place in refrigerator and let cool completely, approximately
30-45 minutes. Stir in 1 Tbs. of heavy whipping cream.
Now, whip 2 cups of heavy whipping cream to stiff peaks.
Fold in caramelized bananas. Spread or pipe onto top of
the custard. Refrigerate 1 hour before serving. Make 8
servings.
Note:
Combining the sugar and cornstarch is important so you
do not have lumps in your completed product.
Be sure to scrape the corners of the sauce pot while
it thickening. Not doing so will result in overcooked
lumps of pastry cream.
