Flying Fish Cafe: Banana Napoleons

Banana Napoleons

Flying Fish Cafe, BoardWalk Resort

Yield: 6 servings
3 large egg yolks
1 1/2 cups whipping cream
1/3 cups sugar
1 vanilla bean or 2 teaspoons vanilla extract

Filo Crisps:
1 1/2 tablespoons unsalted stick butter
3 sheets (17x12" each) filo pastry, thawed, cut in half crosswise
1/4 cup confectioners' sugar

Caramel Sauce:
1 cup sugar
4 tablespoons unsalted butter
1/2 cup heavy cream
2 large ripe bananas, cut into 1/4 inch thick slices
unsweetened whipped cream , for garnish
grated chocolate, for garnish

Heat oven to 300. Have ready an 8-inch square pan, a larger pan (13 x 9 inch works well) and 2 rimmed baking sheets (both same size). Line 1 baking sheet with parchment paper or foil.

Custard: Whisk yolks and 1/4 cup cream in a medium bowl until blended. Set aside. Put remaining 1 1/4 cups cream in a medium bowl until blended. Set aside. Put remaining 1 1/4 cups cream and the sugar into a heavy 1 quart saucepan. If using vanilla bean, cut bean in half lengthwise, scrape seeds into saucepan and add bean. Watching carefully, bring just to boil, stirring once to dissolve sugar. Remove from heat. Discard bean.

Gradually whisk about 1/4 hot mixture into yolk mixture, then whisk yolk mixture into saucepan. If not using bean, whisk in extract. Skim any bubbles off top. Pour into 8 inch pan. Place into a larger pan. Place in oven and add hot tap water to large pan to come 1/2 up sides of 8-inch pan. Bake 30-40 minutes until custard is firm when gently shaken. Carefully lift 8-inch pan from water to a wire rack. Cool, cover and refrigerate 2 hours or until cold.

Filo Crisps: Meanwhile increase oven to 375 and, melt the butter. Stack filo. Cover with plastic wrap to prevent drying. Remove 1 sheet to work surface, brush with butter, and dust with confectioner's sugar. Repeat with remaining filo, stacking sheets on top of each other. Cut stack in quarters from the 12 inch side and in thirds from the 8 1/2 inch side (you'll have 12 squares). Place stacks 1/2-inch apart on lined baking sheet. Cover with parchment paper or foil. Top with other baking sheet. Bake filo until golden, 8 to 12 minutes (start checking after 8 minutes by lifting off top pan and paper. Filo browns quickly). Remove stacks to a wire rack to cool.

Caramel Sauce: Stir sugar and butter in a heavy 2-3 quart saucepan over medium heat 3-6 minutes until caramel-colored. Slowly stir in cream (mixture will bubble vigorously). Boil 1 minute to thicken slightly.

To Assemble: Cut custard into 6 rectangles (vanilla seeds will have settled to bottom). Using a wide straight-edged spatula, transfer 1 rectangle to each dessert plate. Drizzle a little Caramel Sauce around custard. Top each with a filo crisp. Slice bananas into a bowl, gently stir in remaining caramel sauce. Spoon over each dessert. Top with another crisp, then the cream and grated chocolate.

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