-
1
Preheat oven to 350F.
-
2
Generously butter every other cup in 12-cup muffin pan.
-
3
Place 1 phyllo rectangle on work surface; cover remaining phyllo with damp cloth to prevent drying.
-
4
Brush rectangle with melted butter; sprinkle with 1/2 tablespoon sugar.
-
5
Place second phyllo rectangle atop first; brush with butter and sprinkle with 1/2 tablespoon sugar.
-
6
Repeat 3 more times; top with 1 more rectangle and brush with butter, making stack of 6 rectangles.
-
7
Using small sharp knife and 6-inch-diameter plate as guide, cut out two 6-inch round stacks.
-
8
Press each stack into 1 buttered muffin cup.
-
9
Repeat entire procedure 2 more times, making 4 more phyllo cups (6 total).
-
10
Bake cups until golden and crisp, about 15 minutes.
-
11
Carefully lift cups, twisting slightly to loosen; place on rack.
-
12
Cool completely.
-
13
(Can be made 2 days ahead.
-
14
Store airtight at room temperature.)
-
15
Whisk 1/2 cup sugar and cornstarch in heavy medium saucepan to blend.
-
16
Gradually whisk in milk, then yolks.
-
17
Scrape in seeds from vanilla bean; add bean.
-
18
Whisk over medium heat until pastry cream thickens and boils, about 6 minutes.
-
19
Strain pastry cream into small bowl; press plastic wrap directly onto surface.
-
20
Chill until cold, at least 3 hours and up to 2 days.
-
21
Preheat broiler.
-
22
Place phyllo cups on small baking sheet.
-
23
Spoon 1/3 cup pastry cream into each cup.
-
24
Overlap 5 or 6 banana slices atop pastry cream in each cup.
-
25
Sprinkle bananas with additional sugar.
-
26
Broil pastries until sugar topping caramelizes, turning sheet for even browning, about 2 minutes.
-
27
Transfer cups to plates.
-
28
Scoop sorbet alongside.
