1. Preheat oven to 300º. 2. Whisk together egg yolks and 1/4 cup whipping cream and set aside. 3. Combine 1 1/4 cups whipping cream and 1/3 cup sugar in a heavy saucepan. Cut the vanilla bean in half lengthwise, scrape the seeds into the saucepan and add the vanilla bean halves. Bring to a boil over medium-high heat. Remove from heat and discard the vanilla bean. 4. Whisk about one-fourth of the hot mixture gradually into the yolk mixture, add to remaining hot mixture, whisking constantly. Skim air bubbles from the top of the mixture. Pour mixture into an 8-inch square pan. Place into a 13 x 9-inch pan. Add hot water to larger pan to the depth of 1 inch. 5. Bake for 35 minutes. Remove pan from water and cool. Cover and chill at least 2 hours. 6. Raise oven temperature to 375º. 7. Melt 1/2 cup butter. Stack phyllo, brushing each sheet with melted butter and sprinkling with powdered sugar. Cut phyllo stack into 16 (3-inch) squares. Place squares on a parchment paper lined baking sheet. Cover with a sheet of parchment paper and top with another baking sheet. 8. Bake for 20 minutes or until golden. Remove from oven and cool to room temperature. 9. Cook remaining 1 cup sugar and remaining 1/4 cup butter in a small saucepan over medium heat, stirring until butter melts. Slowly add remaining 1 cup whipping cream, and cook, stirring constantly, 8-10 minutes or until caramel color. Set aside. 10. Cut chilled custard into 6 squares. Place one square on each of 6 dessert plates. Top each square of custard with 1 phyllo square. Drizzle a small amount of caramel sauce around custard. 11. Stir together banana and remaining caramel sauce. Spoon evenly over phyllo squares. Top each with a second phyllo square, and garnish, if desired. Reserve remaining phyllo squares for other uses. ---------------------------------------------------------------------------
Nutrition
Ingredients
