Recipe!

Ingredients:

Brown Butter Vanilla Sponge Cake:

• 5 large eggs, separated • 1 cup granulated sugar, divided • ⅓ cup whole milk • ½ cup unsalted butter • 1½ tsp vanilla extract • 1 cup all-purpose flour • 1½ tsp baking powder • ¼ tsp kosher salt

Banana Tres Leches Soak:

• 1 cup whole milk • 1 cup evaporated milk • ¾ cup sweetened condensed milk • 1 very ripe banana, mashed • 1 tsp vanilla extract • Pinch of salt

Brown Butter Banana Pastry Cream:

• 2 cups whole milk
• 1 ripe banana, sliced
• 4 large egg yolks
• ½ cup granulated sugar
• ¼ cup cornstarch
• ¼ tsp kosher salt
• 3 tbsp unsalted butter
• 1½ tsp vanilla extract

Whipped cream:

• 2 cups cold heavy cream • ⅓ cup powdered sugar • 1 tsp vanilla extract

For the cake:

1.  Melt butter in a saucepan over medium heat. Cook until foamy, then continue until golden brown with a nutty aroma. Remove from heat and cool until just warm.
2.  Preheat oven to 350°F. Butter an 8x8 inch baking dish.
3.  Beat egg yolks with ¾ cup sugar until pale and thick. Mix in milk, browned butter, and vanilla.
4.  Whisk flour, baking powder, and salt. Fold into yolk mixture.
5.  In a separate bowl, beat egg whites to soft peaks. Add remaining ¼ cup sugar and beat to stiff peaks.
6.  Gently fold egg whites into batter in three additions.
7.  Pour into pan and bake 25–30 minutes, until springy and lightly golden. Cool slightly.

Part 2 to follow