Banana Pie

Whisk together milk, eggs, sugar, and yeast. Set aside.

Combine flour, cornstarch, and salt and cut butter into the mixture. Add the egg mixture and mix well until the dough becomes homogenous, but not too full bodied.

Refrigerate for 1 hour, roll out to 1/10 inch (2 mm) and line a buttered pie pan with sides 1 3/4 inches (4 cm) tall.

Slice the bananas and caramelize them by cooking in some butter and sugar. Deglaze with rum and add the sultana raisins. Chill, pour the mixture into the bottom of the pie pan.

Split and scrape half of a vanilla bean into the milk, add cream, and bring the mixture to a boil. Let cool, then chill.

Beat the eggs together with sugar and flour, then add the milk and cream mixture.

Beat egg whites together with salt and use a spatula to gently fold into the previous mixture one-third at a time.

Pour the flan batter into the pie mold and bake for 30 minutes at 392° F (200° C). Once done baking, flip the pan to remove the pie onto a cooling rack. Flip the pie once more and let cool.

Combine sugar and glucose and bring to a boil. Remove from heat, add butter and almonds. Spread out on a Silpat mat and bake at 392° F (200° C) until caramel colored.

Cut the nougatine into pastilles with a round pastry cutter with the same diameter as the banana slices to be used for the pie topping.

Cut bananas into circles. Decorate the pie, alternating banana rounds with nougatine pastilles. Coat everything with neutral glaze.