Caramelized Bananas and Vanilla Cream in Phyllo Cups - phyllo pastry

Method

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