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1
Use a fork to poke holes all over the pie crusts and bake in a 220C - 180C oven for 25 minutes.
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2
After 6 - 7 minutes, use a spatula to deflate the puffiness.
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3
Dust the entire crust with powdered sugar sprinkled through a tea strainer, and bake again for 3 - 4 minutes at 230C.
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4
Once the entire surface has become a glossy caramel color, it's done.
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5
Put the granulated sugar from A into a pot and heat on medium.
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6
When it turns a thick, dark caramel color, stop the heat and add the heavy cream.from A. Stir together.
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7
This is what it looks like after the cream has been added.
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8
Add the milk and bring to a boil.
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9
It's okay if the caramel begins to stick to the bottom of the pot because it will gradually dissolve.
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10
In a bowl, mix together the egg yolk, granulated sugar, and sifted flour + cornstarch mixture, in that order.
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11
Add Step 7 into Step 8 and blend together.
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12
Pour it back into the pot and turn on the heat to medium-high.
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13
While using a whisk to stir, heat until the center comes to a boil and it is completely heated through.
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14
Pour it into a metal tray, cover with plastic wrap, top with an ice pack and cool quickly.
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15
This completes the caramel custard.
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16
Mix together all of the B. ingredients in a bowl.
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17
Place the bowl in a bowl of ice water and lightly whip until fluffy peaks are formed.
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18
Strain Step 10 and stir in the rum.
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19
Add 40g of Step 11 to Step 10 and fold it in with a rubber spatula.
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20
Cut the pie crust into 6 sections.
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21
Using a serrated knife, first cut just the caramel's surface, then vigorously push the knife down to cut through the rest.
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22
Use a piping bag with a star-shaped tip to pipe cream from Step 12 onto the 6 pie crust strips.
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23
Top with 5mm thick roundly sliced bananas.
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24
It's difficult to move them after this, so you should put them on a serving dish.
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25
Pipe the rest of the heavy cream in a straight line.
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26
Top with the remaining 6 pie crusts and it's all done!
