Banana Cream Pockets (บานาน่าครีมพ็อกเก็ต)

1.In a saucepan, beat egg yolk, sugar, and salt until smooth and combined. Add corn starch and incorporate well. Add milk and whisk well. Heat the mixture over medium heat and stir until thickened.

2.Chill the custard over an ice bath and transfer to a piping bag.

3.Brush melted butter on both sides. Use chopsticks to press the bread down about 2 cm from the edge from all sides, creating a square in the middle of bread slices.

4.Cut banana into thin slices and place on the bread. Pipe custard over banana and fold the bread to cover the custard. Sprinkle sugar over the bread and bake in the oven at 180°C for 12 minutes.

5.Spread orange marmalade over the custard.

6.Cut banana into thick slices, sprinkle with sugar and brulee with blowtorch. Garnish banana pocket with caramelized banana before serving.