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1
Steep the banana in milk:
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2
Slice the bananas into 1/2-inch cross sections.
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3
Run a paring knife down the center of the vanilla bean.
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4
Split it open with your fingers and use the knife to scrape out the tiny black seeds into a heavy-bottomed medium saucepan.
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5
Add the vanilla pod, half the sugar, milk, and bananas to the saucepan and bring the mixture to a simmer over medium heat.
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6
Remove from the heat, cover, and allow the bananas and the vanilla to steep 10 minutes.
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7
In a mixing bowl, combine the egg yolks, egg, and remaining sugar, malt syrup if youre using it, and salt and briskly whisk for 2 minutes.
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8
Add the flour and the cornstarch, whisking briskly and continuously until the mixture is smooth and no signs of the flour remain.
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9
Using a ladle, slowly whisk some of the hot liquid into the egg mixture to warm it.
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10
Gradually pour the warmed egg mixture into the hot milk mixture, whisking constantly as you pour.
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11
Cook the custard:
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12
Cook the custard over medium heat, whisking vigorously and making sure to scrape the bottom of the pan every 10 strokes of the whisk.
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13
The custard will thicken significantly.
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14
Once bubbles rise to the top of the custard, cook for 30 seconds longer and remove from the heat.
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15
Pass the custard through a line-mesh strainer into a stainless-steel bowl.
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16
Rinse and dry the vanilla bean and save it for another use.
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17
Allow the custard to cool for 5 minutes, stirring occasionally to allow the heat to escape.
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18
Whisk in the butter, transfer to the refrigerator, and chill for 30 minutes.
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19
Lighten the custard with cream:
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20
In a chilled stainless-steel bowl, whip the cream until it holds soft peaks.
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21
Scrape the whipped cream into the bowl with the banana custard.
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22
Fold the two mixtures together: place the spatula in the center of the bowl, scrape the bottom, and bring the bottom over the top.
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23
Rotate the bowl 45 degrees and continue folding until the cream is fully incorporated.
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24
At this point you can portion this banana cream into parfait glasses or bowls or you can chill it in a quart container.
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25
Serving Suggestions:
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26
Serve this banana cream with crunchy toffee sprinkled on top.
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27
You can also use this as a cream topping for the Chocolate Bete Noire or the Chocolate Caramel Tart.
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28
Variation:
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29
Banana Cream Pie: Make the Chocolate Crumb Crust and fill the baked crust with the banana cream.
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30
Top off the pie with 1 1/2 cups of whipped cream and a sprinkling of Almond Toffee.
