Caramelized Bananas and Vanilla Cream in Phyllo Cups

Directions

1. 1
   Preheat oven to 350F.
2. 2
   Generously butter every other cup in 12-cup muffin pan.
3. 3
   Place 1 phyllo rectangle on work surface; cover remaining phyllo with damp cloth to prevent drying.
4. 4
   Brush rectangle with melted butter; sprinkle with 1/2 tablespoon sugar.
5. 5
   Place second phyllo rectangle atop first; brush with butter and sprinkle with 1/2 tablespoon sugar.
6. 6
   Repeat 3 more times; top with 1 more rectangle and brush with butter, making stack of 6 rectangles.
7. 7
   Using small sharp knife and 6-inch-diameter plate as guide, cut out two 6-inch round stacks.
8. 8
   Press each stack into 1 buttered muffin cup.
9. 9
   Repeat entire procedure 2 more times, making 4 more phyllo cups (6 total).
10. 10
    Bake cups until golden and crisp, about 15 minutes.
11. 11
    Carefully lift cups, twisting slightly to loosen; place on rack.
12. 12
    Cool completely.
13. 13
    (Can be made 2 days ahead.
14. 14
    Store airtight at room temperature.)
15. 15
    Whisk 1/2 cup sugar and cornstarch in heavy medium saucepan to blend.
16. 16
    Gradually whisk in milk, then yolks.
17. 17
    Scrape in seeds from vanilla bean; add bean.
18. 18
    Whisk over medium heat until pastry cream thickens and boils, about 6 minutes.
19. 19
    Strain pastry cream into small bowl; press plastic wrap directly onto surface.
20. 20
    Chill until cold, at least 3 hours and up to 2 days.
21. 21
    Preheat broiler.
22. 22
    Place phyllo cups on small baking sheet.
23. 23
    Spoon 1/3 cup pastry cream into each cup.
24. 24
    Overlap 5 or 6 banana slices atop pastry cream in each cup.
25. 25
    Sprinkle bananas with additional sugar.
26. 26
    Broil pastries until sugar topping caramelizes, turning sheet for even browning, about 2 minutes.
27. 27
    Transfer cups to plates.
28. 28
    Scoop sorbet alongside.