Creamed Bananas in Puff Pastry Shells
Prep Time: 35 minutes
Chill Time: 180 minutes
Cook Time: 15 minutes
Makes: 6
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Ingredients
1 1/2 teaspoons all-purpose flour
2 egg yolks
1 1/2 teaspoons vanilla extract
1 cup heavy cream
1/4 cup sugar
1 cup French vanilla ice cream, softened
3 medium bananas
1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
Chocolate syrup
Directions
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.
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