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1
Sift together in top of double boiler, sugar, flour, gelatin and salt.
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2
Add light cream; whisk until well combined.
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3
Place over simmering water; add egg yolks.
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4
Continue whisking until mixture starts to thicken.
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5
Remove from double boiler and beat until smooth.
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6
Stir in rum and 1 teaspoon vanilla.
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7
Stir in sour cream; beat until smooth.
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8
Place in refrigerator until mixture starts to set, 20 minutes.
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9
Watch so it does not get too thick.
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10
Line bottom of crust with banana slices; pour custard over and refrigerate at least 4 hours.
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11
Just before serving, top with whipped cream, confectioners sugar and 1/2 teaspoon vanilla.
