Ingredients: Half a pint (275 ml) of double cream; 3 egg yolks; 1 level tablespoon of caster sugar; 1 level teaspoon of cornflour; 2 drops of vanilla essence.
Process: Heat the cream in a small saucepan until it reaches boiling point. While it's heating up, thoroughly blend the egg yolks, cornflour, sugar and vanilla together in a small bowl. Then pour the hot cream in – stirring continuously – and return the mixture to the saucepan. Heat very gently (still stirring) until the sauce has thickened. Meanwhile, cut up two ripe bananas and distribute between several small ramekins (bowls). Pour the custard over the bananas so that the fruit is completely covered. Cool and store overnight in the fridge to allow the banana flavour to permeate the custard. Take out of the fridge half an hour before serving.
28. Jan 2013 at 0:00 | By Beata Balogová, James Thomson and Jana Liptáková