Flying Fish Cafe
3 egg yolks
2 1/2 cups whipping cream,divided
1 1/3 cups sugar, divided
1 vanilla bean
3/4 cup of butter or margarine, divided
5 frozen phyllo pastry sheets, thawed
1/2 cup powdered sugar
2 bananas, cut into 1/4 inch slices
Garnishes: sweetened whipped cream, grated chocolate
Whisk together egg yolks and 1/4 cup whipping cream, set aside. Combine 1 1/4 cups whipping cream and 1/3 cup sugar in a heavy saucepan. Cut vanilla bean in half lengthwise; scrape seeds into saucepan, and add vanilla bean halves Bring vanilla mixture to a boil over medium-high heat. Remove from heat; discard vanilla bean Whisk about one-fourth of hot mixture gradually into yolk mixture; add to remaining hot mixture, whisking constantly. Skim air bubbles from top of mixture.
Pour mixture into an 8 inch square pan. Place into a 13 x 9 inch pan. Add hot water to larger pan to a depth of 1 inch. Bake at 300 degrees for 15 minutes. Remove pan from water, and cool. Cover and Chill at least 2 hours.
Melt 1/2 cup butter. Stack Phyllo, brushing each sheet with 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 a baking sheet. Bake at 375 degrees for 20 minutes or until golden. Remove from oven, and cool to room temperature.
Cook remaining 1 cup sugar and remaining 1/4 cup butter in a small heavy saucepan over medium heat, stirring until butter melts. Slowly add remaining 1 cup whipping cream, and cook, stirring constantly, 8 to 10 minutes or until
caramel color. Set aside.
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.
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. Yield 6 servings.
Prep: 45 minutes, Chill: 2 hrs, Cook: 18 minutes and Bake: 55 minutes.