What a luxurious dessert...it's company special, and family-friendly, with delicate puff pastry shells filled with a rich banana custard. A drizzle of chocolate syrup takes it over the top!
cost per recipe: $7.36
The price is determined by the national average.
teaspoons all-purpose flour
teaspoons vanilla extract
cup heavy cream
cup French vanilla ice cream, softened
package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
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.