This recipe is used to prepare <a></a>Espresso-Banana Napoleons .
Recipe information
Yield
Makes about 2 1/4 cups
Ingredients
2 cups whole milk
1/2 vanilla bean, split lengthwise
6 large egg yolks
1/3 cup sugar
1/3 cup (packed) golden brown sugar
1/4 cup cornstarch, sifted
2 tablespoons instant espresso powder dissolved in 1 tablespoon water
Preparation
Step 1
Pour milk into heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat and discard bean.
Step 2
Using electric mixer, beat yolks and both sugars in large bowl until very thick, about 3 minutes. Add cornstarch; blend well. Gradually whisk half of hot milk into egg mixture. Add mixture to pan; whisk over medium heat until thickened and boiling, about 4 minutes. Remove from heat. Stir in espresso mixture. Transfer to medium bowl. Place plastic wrap directly onto surface of pastry cream; chill until cold, at least 3 hours. (Can be made 2 days ahead; keep chilled.) Whisk pastry cream until smooth before using.
