Creamed Bananas in Puff Pastry Shells
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Creamed Bananas in Puff Pastry Shells

  • Prep: 35 minutes
  • Bake: 15 minutes
  • Serves: 6

Ingredients & Directions

  • 1.5 teaspoons all purpose flour
  • 2 egg yolk
  • 1.5 teaspoons vanilla extract
  • 1 cup heavy cream
  • 1/4 cup sugar
  • 1 cup French vanilla ice cream, softened
  • 3 medium banana
  • 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
  • 6 tablespoons chocolate syrup

Beat the flour, egg yolks and vanilla extract in a medium bowl with a fork or whisk.

Heat the heavy cream and sugar in a 1-quart saucepan over medium heat just to a boil, stirring occasionally.  Remove the saucepan from the heat.  Stir half the cream mixture into the egg yolk mixture.  Return the egg mixture to the saucepan and heat just to a boil.  Cook and stir for 2 minutes or until the mixture is thickened.  Remove the saucepan from the heat.  Stir in the ice cream.  Cover and refrigerate for 3 hours.

Coarsely chop the bananas and stir into the egg mixture.  Place the pastry shells onto 6 plates.  Spoon the banana mixture into and over the pastry shells.  Drizzle with the chocolate syrup.