Ingredients
2cupsmilk
1cupheavy cream
¾cupgranulated sugar,divided
1pinchsalt
¼cupcornstarch
1largeegg
2largeegg yolks
2tspvanilla extract
1⅓cupsgraham cracker crumbs,finely crushed, (10 full sheets)
2tbspgranulated sugar
⅓cupunsalted butter,melted
⅔cupsalted caramel sauce,(homemade or store bought)
1¾cupsheavy cream
3½tbspgranulated sugar
5bananas,sliced
bittersweet chocolate,grated, optional
Preparation
In a medium saucepan combine milk, cream, ¼ cup sugar and salt. Bring mixture to a light boil over medium heat, while whisking to dissolve sugar. Remove from heat and let rest for several minutes.
Meanwhile in a medium mixing bowl whisk together ½ cup sugar with cornstarch then add in egg and egg yolks. Using an electric hand mixer set on low speed whip mixture for 1 minute until pale and fluffy
While whisking egg mixture, add ⅔ cup of the hot milk mixture to the egg mixture. Then while whisking milk mixture in a saucepan pour egg mixture into saucepan.
Cook mixture over medium heat, stirring constantly for about 4 to 8 minutes until it has thickened well, whisking vigorously near the end to prevent lumps.
Mixture should become like a thick pudding, if it starts to separate remove from heat and beat with an electric mixer to smooth. Remove mixture from heat, stir in vanilla and immediately force through a fine-mesh strainer into a medium mixing bowl.
Cover with plastic wrap, while pressing plastic directly on surface of pastry cream to prevent a skin from forming. Chill in refrigerator for about 4 hours until chilled through.
In a mixing bowl whisk together graham cracker crumbs and granulated sugar. Pour in melted butter and stir until evenly moistened.
In a large mixing bowl whip heavy cream until soft peaks form, add 3½ tablespoons sugar and whip until stiff peaks form. Chill until ready to assemble then transfer to a large pastry bag fitted with a star pastry tip.
Divide graham cracker mixture among 12 small dessert cups, adding about 2 tablespoons to each and gently press into an even layer. Add 3 banana slices over graham cracker layer in each.
Transfer chilled pastry cream to a piping bag fitted with a large round tip and pipe over banana layer.
Add 3 more banana slices on top of each. Spoon a scant 1 tablespoon of caramel sauce over second banana layer.
Pipe whipped cream over caramel layer then sprinkle with chocolate shavings if desired. Store in refrigerator up to 2 hours before serving and garnish with a banana slice just before serving.
