PASTRY SHELL CHOCOLATE CUSTARD COCONUT ICE CREAM CARAMELIZED BANANAS Assembly: Shredded coconut, toasted Caramel topping (using a household propane torch): 6 heaping teaspoons granulated sugar, divided Caramel topping (using a broiler): 10 tablespoons light brown sugar,divided Garnish: Mint leaves Prepare the pastry shells: Position a rack in the center of the oven and preheat to 400F. Lightly butter six 4-inch fluted tart rings and reserve on a baking sheet. On a lightly floured work surface, roll out puff pastry into a 10" x 14" rectangle, about l/8" thick. Cut puff pastry into 6 squares. Line each tartlet pan, pressing the dough into the pans. Trim away any excess dough. Prick each with the tines of a fork at ¼" intervals. Press a square of buttered aluminum foil inside each pastry-lined pan and fill with dried beans, rice, or pie weights. Bake about 10 minutes, until the puff pastry has set but has not begun to color. Remove from oven and remove the aluminum foil squares and weights. Return the baking sheet to the oven and continue baking the tartlets 5 to 8 minutes, until golden brown and cooked through, check- ing 2 or 3 times to make sure the bottom does not rise excessively. If it does, press the puff pastry down with the bottom of a fork. Remove the tartlets from the oven and let cool on a wire rack. Make the chocolate custard: Position a rack in the center of the oven and preheat to 325F. In a noncorrosive medium saucepan set over medium heat, cook the cream and sugar until scalding. Slowly add the chocolate, stirring until combined. Remove the pan from the heat. Cover the saucepan and let stand for 10 minutes. In a medium bowl, vigorously whisk egg yolks for 1 to 2 minutes, until thickened. Reheat the cream/chocolate mixture until scalding. Remove the pan from the heat. Slowly whisk the hot cream mixture into the beaten egg yolks just until blended. Return the mixture to the saucepan over medium heat, stirring constantly, and return to just simmering. Strain the mixture through a fine-meshed sieve into a l-quart measuring cup with a pouring spout. Skim the surface of any air bubbles. Place a 9" cake pan inside a highsided roasting pan large enough to hold it easily. Pour the mixture into the cake pan and slowly pour the water into the roast- ing pan to come halfway up the side of the cake pan. Bake the custard for 35 to 45 minutes, until the edges are set and the center still quivers. Test for doneness by inserting the tip of a small, sharp knife into the center; it should come out creamy. Do not overbake; the custard will set completely after chilling. Remove the cake pan from the water bath and place on a wire rack for 30 minutes to cool. Refrigerate for at least 3 hours, until thoroughly chilled. Strain the custard mixture through a fine-meshed sieve into a medium metal bowl to ensure a smooth texture. Cover the surface with plastic wrap and return to the refrigerator to chill. Make the coconut ice cream: In a heavy, noncorrosive saucepan, combine the coconut milk and cream. Using a small, sharp knife, split the vanilla bean in half lengthwise. With the tip of the knife, scrape the small black seeds from inside the vanilla bean and add them to the saucepan containing the cream mixture. Add the scraped vanilla pods to the saucepan as well. Cook the mixture over medium-high heat, until it comes to a gentle boil. Remove the pan from the heat. In a medium bowl, whisk the yolks with the sugar until blended. Gradually whisk about 1 cup of the hot cream mixture into the beaten egg yolks until blended. Return this mixture to the saucepan. Continue cooking over medium heat, stirring constantly with a flat-edged wooden spoon, for 3 to 5 minutes, until the custard has thickened slightly. It is done when you can run your finger down the back of the coated spoon and the path remains in the custard. The custard will register 175F. on an instant-read thermometer. Remove the pan from the heat. Pour the continued in part 2
