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| 2 1/2 Cups | Sugar |
| 1/4 Cup | Water |
| 2 Cups | Warm Heavy Cream |
| 8 | Egg Yolks |
| 3 Tbsp. | Cornstarch |
| 1/2 Cup | Sugar, total |
| 2 1/2 Cups | Milk |
| 1 | Vanilla Bean, Split Lengthwise |
| 1 Tsp. | Banana Extract |
| 1/4 Cup | Heavy Cream |
| 2 Tbsp. | Butter |
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| 1. |
For sauce: Combine sugar and water in a small, heavy saucepan. Bring to a boil and cook, stirring, until amber in color. Carefully pour in cream and whisk until combined. Bring to a boil again and cook 2 minutes. Transfer to a bowl; set aside. |
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| 2. |
For custard: Combine yolks, cornstarch and 1/4 cup sugar in medium bowl. Whisk until pale. Combine milk, remaining sugar, vanilla bean (scrape seeds from pod) and extract in 1 or 1 1/2-quart heavy saucepan. Bring to a boil. Slowly whisk 1/2 cup of hot milk mixture into yolk mixture, then add warmed yolk mixture back into rest of milk mixture. Cook, whisking, until thickened. Remove from heat and stir in heavy cream and butter. Transfer to a bowl and refrigerate. |
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| 3. |
Please continue with part 2. |
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Recipe Submitted By: Chris Diamond
Category: Dessert
Type: Cakes
Bake Time:
Servings: 12
Prep. Time:
Utensils:
Notes: |
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