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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. CUSTARD CREAM: | 2. In a small bowl, whisk together the egg yolks, salt, and half of the granulated sugar until the sugar dissolves. Whisk in the flour. | 3. In a small saucepan, combine the milk, rum and the remaining sugar. Scrape the vanilla seeds from the split pod into the pan. Bring the mixture to a boil over high heat. | 4. Slowly pour half of the hot mixture into the egg mixture, whisking constantly so the eggs don't cook. | 5. Reduce the heat to medium and pour the tempered egg mixture back into the saucepan, whisking constantly. Continue to whisk until the cream comes to a boil and thickens, about 1 or 2 minutes. | 6. Remove from heat and add the butter, whisk until melted and combined. Pour into a bowl, put plastic wrap on surface of cream, then refrigerate until ready to assemble. | 7. When ready to assemble, fold the WHIPPED cream into the custard cream. | 8. FOR THE PASTY & FILLING: | 9. Preheat the oven to 350°F. | 10. Cut the pastry sheet into nine 3 inch squares. Prick each piece with a fork about 10-15 times to keep dough from rising too much when baked. Place on a baking sheet and bake until golden brown - about 20-25 minutes. | 11. Carefully slice each square horizontally into two layers. Set aside. | 12. In a small saucepan, melt the butter, lime juice and brown sugar over medium heat, stirring. Pour into a medium bowl. | 13. Peel the bananas then quarter them by cutting in half crosswise, then again lengthwise. Peel the mango and cut the flesh away from the pit. Slice the flesh into twelve 1/2 inch thick slices. | 14. Add the bananas and mangoes to the butter sauce, tossing to coat. Grill the bananas and mangoes over low heat, without turning, until grill marks are visible -about 2 minutes. Remove and set aside. | 15. To assemble: If not already done, fold the WHIPPED cream into he custard cream. Place a layer of pastry on each plate. Spoon some custard cream on top. Place a piece of banana and a piece of mango on the cream. Top with another rlayer of pastry and repeat. Add a third pastry layer on top Put powdered sugar and cinnamon in a small sieve and dust the tops of the Napoleons by tapping on the side of the sieve. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg yolk	3			164.22	1.8309	8.0886	13.5354
salt	1	pinch		-	-	-	-
sugar	1/3	cup		268.66	67.1987	0.0	0.0
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
milk	1	cup		148.84	11.6632	7.686	7.9788
dark rum	1	tbsp.cruzan		-	-	-	-
vanilla bean	1			12.095999999999998	0.5313	0.0025	0.0025
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2
heavy cream	1/4	cup	whipped	102.0	0.8220000000000001	0.852	10.824000000000002
puff pastry	1		thawed	1367.1	111.965	18.13	94.325
brown sugar	1	tablespoon		34.2	8.8281	0.0108	0.0
butter	2	tablespoons	unsalted	85.5	3.9285	2.6715	7.2
lime	1			-	-	-	-
banana	3			600.75	154.17	7.3575	2.2275
mango	1			-	-	-	-
sugar	2	tablespoons	powdered	62.24	15.9632	0.0	0.0
cinnamon	1/2	teaspoon	ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.