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1
In a small saucepan, scald the milk over medium-high heat and set aside to cool.
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2
Whisk together the whole egg, egg yolks, cornstarch, and brown sugar in a medium bowl, then whisk in the cooled milk.
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3
Pour the mixture back into the pan and bring to a boil over medium-high heat, whisking constantly.
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4
Remove from heat, strain, and then whisk in the butter.
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5
Soften the gelatin in 1 tablespoon cold water and whisk into the egg mixture.
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6
Let cool.
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7
Caramelize the granulated sugar in a clean, dry pot by adding just enough water to liquefy it (2 or 3 tablespoons) and cooking over medium-high heat until it turns deep, golden brown.
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8
Remove from the heat and carefully pour in 1/3 cup cream.
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9
Whisk together and add the vanilla, scotch, and salt, then whisk into the egg mixture.
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10
Using a wire whisk or an electric mixer fitted with the whisk attachment, whip the remaining 1 cup of cream to stiff peaks.
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11
Set aside approximately 1 cup for garnish and fold the remaining cream into the pastry cream in thirds, mixing thoroughly but gently.
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12
Fold in two thirds of the sliced bananas and spread the mixture into the baked pie shell.
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13
Chill for at least 3 hours, or up to 12 hours.
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14
Garnish with the remaining bananas and whipped cream.
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15
When trying to cook caramel to just the right deep amber color, pay attention to the depth of the syrup in the saucepan.
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16
If sugar syrup is less than 1/2 inch deep, it will be ready when it appears deep amber.
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17
If its deeper than 1/2 inch, the color will actually appear darker in the saucepan than it will when you pour it outso cook it a little bit longer, to a color slightly darker than deep amber.
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18
Once the sugar starts to color, watch it closely and react quicklyit can burn in a flash.
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19
For that reason, its good to have a bowl of ice water handy for setting the pot in to stop the cooking, if necessary.
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20
If you make a 9- or 10-inch tart instead of a pie, chances are youll have about a cup of leftover filling.
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21
No worriestopped with additional sliced banana, it makes a delicious pudding for the cook or cooks helper.
