Banana Napolean Recipe

Banana Napolean

Ingredients

• 3 egg yolks
• 2 1/2 cups whipping cream, divided
• 1 1/3 cups sugar, divided
• 1 vanilla bean
• 3/4 cup butter or margarine, divided
• 5 frozen phyllo pastry sheets, thawed
• 1/2 cup powdered sugar
• 2 bananas, cut into 1/4 inch-thick slices
• Garnishes: sweetened whipped cream, grated chocolate

Instructions

1. Pour mixture into an 8-inch square pan.
2. Place into a 13x9 inch pan.
3. Add hot water to large pan to a depth of 1 inch.
4. Bake at 300 degrees for 35 minutes.
5. Remove pan from water, and cool.
6. Cover and chill at least 2 hours.
7. Melt 1/2 cup butter or margarine.
8. Stack phyllo, brushing each sheet with butter and sprinkling with powdered sugar.
9. Cut phyllo stack into 16 (3-inch) squares.
10. Place squares on a parchment paper lined baking sheet.
11. Cover with a sheet of parchment paper and a baking sheet.
12. Bake at 375 degrees for 20 minutes or until golden.
13. Remove from oven, and cool to room temperature.
14. Cook remaining 1 cup sugar and remaining 1/4 cup of butter or margarine in a small heavy saute pan over medium heat, stirring until butter melts.
15. Slowly add remaining 1 cup whipping cream, and cook, stirring constantly, 8-10 minutes or until caramel color.
16. Set aside.
17. Cut chilled custard into 6 squares.
18. Place one square on each of 6 dessert plates.
19. Top each square of custard with 1 phyllo square.
20. Drizzle a small amount of caramel sauce around custard.
21. Stir together banana and remaining caramel sauce.
22. Spoon evenly over phyllo squares.
23. Top each with a second phyllo square, and garnish, if desired.
24. Reserve remaining phyllo squares for other uses.