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

1. 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.

2. 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.

3. Slowly pour into egg yolks, whiskping rapidly as you pour.

4. 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.

5. Spread single layer of bananas over the bottom of six baked Puff Pastry Shells.

6. Pour cooled creme over bananas to top of shells.

7. Refrigerate for at least 3 hours (or up to 8 hours).

8. 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.

9. Immediately remove from heat.

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