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Eleven Eleven Mississippi>

Yield:> 8 servings

For creme custard:

2 1/2 cups heavy (40 percent) cream>

1 tablespoon vanilla>

10 egg yolks>

1 cup granulated sugar>

For phyllo crisp:

6 sheets phyllo dough, thawed (see note)>

5 tablespoons unsalted butter, melted>

1 1/2 cups powdered sugar, divided>

For caramel sauce:

1 cup granulated sugar>

1/4 cup plus 2 tablespoons water>

1/4 cup heavy (40 percent) whipping cream>

1/4 cup ( 1/2 stick) unsalted butter, cut into cubes>

For assembly:

4 bananas, sliced about 3/4 inch thick>

Powdered sugar, for garnish>

Whipped cream, for garnish>

Shaved chocolate, for garnish>

To prepare creme custard:> In a saucepan with a heavy bottom, heat

cream and vanilla just until bubbles begin to form around the edge of the pan;

remove from heat. In a mixing bowl, beat egg yolks and sugar with an electric

mixer at high speed until very pale and the mixture forms a thick ribbon when

beaters are lifted, 4 to 5 minutes. Gradually whisk cream into yolk mixture.

Cover with plastic wrap directly on the surface; refrigerate about 1 hour to

cool.

Preheat the oven to 350 degrees. Pour custard into a 7-by-11-inch baking pan.

Place in a larger pan, then add water to the larger pan to a depth of about 1/2

inch. Bake custard until it reaches a firm, gelatinlike consistency, about 1

hour. Chill until firm. (Custard may be made up to 3 days in advance.)

To prepare phyllo crisp:> Preheat the oven to 350 degrees. Line a

large baking sheet with parchment paper.

Place a sheet of phyllo on the baking sheet; brush phyllo with melted butter.

Using a flour sifter, sprinkle with about 1/4 cup powdered sugar. Top with

another sheet of phyllo, more butter and about 1/4 cup powdered sugar. Repeat

layers with remaining 4 sheets phyllo, melted butter and powdered sugar.

Cover stack with parchment paper, then place a second baking sheet on top to

keep the phyllo flat while baking. Bake 10 to 12 minutes. Turn the sheets (with

phyllo stack between) upside down; bake 5 minutes more or until phyllo is light

golden brown. Remove from oven, cut into 16 equal pieces and let cool.

To prepare caramel sauce:> In a saucepan with a heavy bottom, stir

sugar into water until dissolved; place over medium-high heat and bring to a

boil without stirring. Cook until sugar-water turns amber in color, watching

carefully once the mixture starts to darken. Remove from heat. Slowly and

carefully whisk in cream. (Mixture will sputter and foam.) Whisk in butter.

To assemble Napoleons:> Combine caramel sauce and sliced bananas in a

saute pan. Place over medium heat until warm. Cut custard into 16 pieces; place

one piece on a chilled plate and top with a phyllo crisp. Repeat layers. Spoon

caramel-banana mixture around each Napoleon, dividing evenly.

Garnish with a sprinkling of powdered sugar, a dollop of whipped cream and a

few shavings of chocolate.

Per serving:> 858 calories; 49.5g fat (52 percent calories from fat);

29g saturated fat; 402mg cholesterol; 6.5g protein; 96.5g carbohydrate; 79.5g

sugar; 2g fiber; 113mg sodium; 89mg calcium; 313mg potassium.

Note: Thaw phyllo according to package instructions. As you use the

phyllo, keep it covered as directed on the package.>