Crema gratinata al profumo di vaniglia con millefoglie di banana

5 egg yolks

1 cup (slightly less) sugar

1 vanilla stick

1/8 cup rough brown sugar

3 oz. banana (about half)

¾ cups 00 flour (3.5 oz.)

¾ cups powdered sugar (3.5 oz.)

3 egg whites

½ cup butter

½ cup milk

5 oz. rum

½ cup cream

 

Whip 70 g of sugar with the egg yolks, add the cream and the milk boiled with the vanilla. Pour the mixture into some porcelain ramekins, cover with a sheet of aluminum foil and put them in the steamer basket adding 1 ¾ cups of water in the pressure cooker. Close the pot and cook for 4 minutes after the first whistle. Remove and let cool. Sprinkle with brown sugar and cook au gratin with the oven grill for a few minutes. Aside, put together the egg whites, powdered sugar, flour and melted butter. Mix well and then make some small waffles on a sheet of wax paper, like cat's tongue biscuits, to be cooked in the oven for a few minutes at 390° F. Cut a banana into slices, allow the sugar to caramelize and add the sliced banana. Pour the rum and cook well. Along with the vanilla cream serve a minimille-feuille created by putting waffles between three banana slices.