* Preparation :
*Custard
In a saucepan off the heat, whisk the sugar, cornstarch and flour. Add the eggs and mix well. Stir in the milk and vanilla. Bring to a boil over medium heat, stirring continuously and scraping the bottom and sides of the pot until the mixture thickens, about 5 minutes. Remove from fire. Pass the pastry cream through a sieve, if necessary.
Pour the pastry cream into a bowl. Cover the surface immediatly with plastic twist. Let cool, about 2 hours . When using the pastry cream, mix it vigorously with a spatula to restore suppleness.
*Crumble
Meanwhile, place the rack in the center of the oven. Preheat oven to 180 ° C . Line the cookie paper with a silicone mat .
In a bowl, mix the ingredients until the blend just moistened. Squeeze the mixture with your hands and drop it into pieces of different sizes on the baking sheet.
Bake for 15 minutes, stirring twice during cooking or until the crumble is golden brown. Let cool totaly.
*Sweet whipped cream
In a bowl, whip the cream with the sugar / vanilla with an electric mixer until cream forms stiff peaks .
Mounting
In the bottom of a glass serving bowl, about 3 liters (12 cups), put half the custard. deliver half of the banana slices, sticking few slices against the sides of the bowl. Cover with half of the milk jam. Distribute half of the lady’s fingers. Cover with half the whipped cream and half the crumble. Reitreat the sequence ending with the crumble. Refrigerate overnight.
Serve the trifle within 47 hours.
ENJOY !!
