Crème De La Crème Recipe
Whipped custard mascarpone cream, stuffed with bananas and drizzled with caramel sauce.
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Ingredients
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Custard Base
Mascarpone Cream
Assembly
Method
Custard Base Preparation
- 1
Prepare the Custard
In a saucepan, whisk together the egg yolks and granulated sugar until smooth. Add in the milk and vanilla extract, and whisk until fully combined.
- 2
Thicken the Custard
Over medium heat, stir the mixture continuously until it begins to thicken and coats the back of a spoon, about 8-10 minutes.
- 3
Add Cornstarch
In a small bowl, mix the cornstarch with a little cold water to create a slurry. Stir it into the custard mixture and continue cooking for another 2 minutes until thickened.
- 4
Cool the Custard
Remove from heat and let the custard cool to room temperature, then refrigerate until chilled.
Mascarpone Cream Preparation
- 5
Whip Heavy Cream
In a mixing bowl, whip the heavy cream until soft peaks form.
- 6
- 7
Fold in Whipped Cream
Gently fold the whipped cream into the mascarpone mixture until well combined.
Assembly
- 8
Slice Bananas
Slice the bananas into thin rounds.
- 9
Layer the Cream
In serving glasses or bowls, layer the chilled custard at the bottom, followed by a layer of sliced bananas.
- 10
Add Mascarpone Cream
Top the bananas with a generous layer of the mascarpone cream.
- 11
Drizzle with Caramel
Finally, drizzle caramel sauce over the top of the mascarpone cream. Repeat layering if desired.
- 12
Serve
Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.