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banana caramel

cream dessert

what you need:

Vanilla Pastry Cream
2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups whole milk
2 eggs
2 Tablespoons butter
1 Tablespoon vanilla extract
Graham Cracker Crumble
1 1/2 cups graham cracker crumbs
1/3 cup butter, melted
1 Tablespoon sugar

directions:

Vanilla Pastry Cream
In a medium bowl, beat eggs with a fork to combine. Set aside. Mix sugar, cornstarch and salt
in a medium saucepan. Gradually pour in milk, while whisking, to make a smooth mixture.
Cook over medium heat, stirring almost constantly, until the mixture thickens and boils.
Continue to cook and stir one minute. Pour several tablespoons of the hot mixture into the
bowl with the eggs and immediately stir well. Pour warmed egg mixture into the pan with the
rest of the hot milk mixture. Return to a slow boil, and cook one minute, stirring constantly.
Remove from heat and stir in butter and vanilla. Set aside to cool. When the pan has cooled,
place in the refrigerator to fully cool. If desired, lay a piece of plastic wrap on the top surface of
the pastry cream to prevent a skin from forming.

Graham Cracker Crumble
Crush crackers in a large ziplock type bag. Pour crumbs, sugar and melted butter into a bowl
and , stir until fully combined. Pour into a 9x13 casserole dish and press into a even layer. Bake
at 350*F for 10-12 minutes, until light brown. Allow to cool.
Dessert assembly
Spoon about 2 tablespoons graham cracker crumble into individual serving dishes. Use a small
glass to press the crumble into a frm layer. Add a layer of pastry cream into each dish. For easy
assembly, fll a large ziplock type bag with the pastry cream, snip of the end and fll the dishes
from this bag. Add a few slices of banana. Top bananas with a layer of whipped cream. Add
some graham cracker crumble and a drizzle of caramel. Repeat layers 2-5. http://cookbook-recipes.
org/banana-caramel-cream-dessert/

page 56 | www.napieroutdoors.com | Camper’s Cookbook: Guide to Gourmet in the Great Outdoors