preparation
Sift together in top of double boiler, sugar, flour, gelatin and salt. Add light cream; whisk until well combined. Place over simmering water; add egg yolks. Continue whisking until mixture starts to thicken. Remove from double boiler and beat until smooth. Stir in rum and 1 teaspoon vanilla. Stir in sour cream; beat until smooth. Place in refrigerator until mixture starts to set, 20 minutes. Watch so it does not get too thick. Line bottom of crust with banana slices; pour custard over and refrigerate at least 4 hours. Just before serving, top with whipped cream, confectioners sugar and 1/2 teaspoon vanilla. |