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Makes 15 miniature pies
3-1/4 cups Milk, divided
2 cups sugar, divided
1 cup heavy cream
1 vanilla bean, scraped
6 egg yolks
1/2 cup cornstarch
1 teaspoon banana extract
1/4 teaspoon salt
2 tablespoons butter
1/2 teaspoon vanilla extract
2 cups vanilla wafer crumbs
1/4 cup firmly packed brown sugar
6 tablespoons melted butter
8 ripe bananas, thinly sliced
Garnish, fresh mint, vanilla beans
In a large saucepan, combine 3 cups milk, 1 cup sugar, cream, and vanilla
bean. Bring to a simmer over medium heat
In a bowl combine 1/4 cup milk, 1 cup sugar, egg yolks, cornstarch, banana
extract and salt. Whisk until smooth.
Pour 1/4 hot milk over cornstarch mixture, whisking constantly over medium
heat until thick pudding consistently is reached.
Remove pastry cream from heat; whisk in butter, lemon zest and vanilla.
Transfer to large bowl, place bowl in an ice bath and left cool completely
(1 to 2 hours).
Scrape cooled pastry cream into mixing bowl and let cool completely 1 to 2
hours.
Scrape cooled pastry cream into a mixing bowl and whisk until no lumps can
be seen.
Preheat oven to 350° Line 2 baking sheets with parchment paper.
In a medium bowl , combine water and wafer crumbs, brown sugar, and butter.
Press mixture into bottoms of (3 inch) pastry cream over crusts in ring
molds. Layer 4 to 5 banana slices over cream. Top banana slices slices about
3 tablespoons pastry cream.
Chill over night. Garnish with mint and mint and vanilla beans, if desired.
3-1/4 cups Milk, divided
2 cups sugar, divided
1 cup heavy cream
1 vanilla bean, scraped
6 egg yolks
1/2 cup cornstarch
1 teaspoon banana extract
1/4 teaspoon salt
2 tablespoons butter
1/2 teaspoon vanilla extract
2 cups vanilla wafer crumbs
1/4 cup firmly packed brown sugar
6 tablespoons melted butter
8 ripe bananas, thinly sliced
Garnish, fresh mint, vanilla beans
In a large saucepan, combine 3 cups milk, 1 cup sugar, cream, and vanilla
bean. Bring to a simmer over medium heat
In a bowl combine 1/4 cup milk, 1 cup sugar, egg yolks, cornstarch, banana
extract and salt. Whisk until smooth.
Pour 1/4 hot milk over cornstarch mixture, whisking constantly over medium
heat until thick pudding consistently is reached.
Remove pastry cream from heat; whisk in butter, lemon zest and vanilla.
Transfer to large bowl, place bowl in an ice bath and left cool completely
(1 to 2 hours).
Scrape cooled pastry cream into mixing bowl and let cool completely 1 to 2
hours.
Scrape cooled pastry cream into a mixing bowl and whisk until no lumps can
be seen.
Preheat oven to 350° Line 2 baking sheets with parchment paper.
In a medium bowl , combine water and wafer crumbs, brown sugar, and butter.
Press mixture into bottoms of (3 inch) pastry cream over crusts in ring
molds. Layer 4 to 5 banana slices over cream. Top banana slices slices about
3 tablespoons pastry cream.
Chill over night. Garnish with mint and mint and vanilla beans, if desired.
