Ingredients
- Pastry cream:
- 9 phyllo pastry sheets stacked and halved crosswise forming eighteen 8.5x13” rectangles
- 1 stick unsalted butter melted
- 8 tablespoons sugar
- 1/2 cup sugar
- 3-1/2 tablespoons cornstarch
- 2 cups whole milk
- 4 large egg yolks
- 1/4 vanilla bean split lengthwise
- 3 large firm but ripe bananas peeled sliced thinly on diagonal
- Additional sugar
- Chocolate sorbet
Preparation
Step 1
Preheat oven to 350 degrees. Generously butter every other cup in 12 cup muffin pan. Place 1 phyllo rectangle on work surface, cover remaining phyllo with damp cloth to prevent drying. Brush rectangle with melted butter, sprinkle with 1/2 tablespoons sugar. Place second phyllo rectangle atop first, brush with butter and sprinkle with 1/2 tablespoon sugar. Repeat 3 more times, top with 1 more rectangle and brush with butter, making stack of 6 rectangles. Using small sharp knife and 6” diameter plate as guide, cut out two 6” round stacks. Press each stack into 1 buttered muffin cup. Repeat entire procedure 2 more times, making 4 more phyllo cups (6 total). Bake cups until golden and crisp, about 15 minutes. Carefully lift cups twisting slightly to loosen, place on rack. Cool completely.
Pastry cream:
Preheat broiler. Whisk 1/2 cup sugar and cornstarch in heavy saucepan to blend. Gradually whisk in milk, then yolks. Scrape in seeds from vanilla bean, add bean. Whisk over medium heat until pastry cream thickens and boils about 6 minutes. Strain pastry cream into small bowl, press plastic wrap directly onto surface. Chill until cold, at least 3 hours and up to 2 days. Preheat broiler. Place phyllo cups on small baking sheet. Spoon 1/3 cup pastry cream into each cup. Overlap 5-6 banana slices atop pastry cream in each cup. Sprinkle bananas with additional sugar. Broil pastries until sugar topping caramelizes, turning sheet for even browning about 2 minutes. Serve with sorbet.