BANANA CRÉMEUX

INGREDIENTS

450g ripe bananas (peeled)

3½ cups milk

1 empty vanilla bean pod (optional)

200g white sugar

42g cornflour

1/8-¼ tsp ground cloves

(or to taste; but bear in mind that the flavour develops)

140g egg yolks

1½ tsp vanilla extract

340g heavy cream

A pinch of salt

RECIPE

MILK Combine the milk, sliced bananas and empty vanilla pod in a pan, and bring it to a simmer over medium heat. Take care to prevent a quick boil or scorching at the bottom of the pan by stirring occasionally.

When the milk has simmered, remove it from the heat. Cover the pan and let it cool to room temperature. The infused milk needs to rest for a minimum of four hours or be refrigerated for up to 24 hours. In general, the longer the milk can be steeped with the bananas, the more flavour will be infused into the milk.

CUSTARD Bring the infused banana milk with the banana slices to a simmer while stirring occasionally.

Pass the infused milk through a fine mesh sieve and press the bananas to remove any moisture; but do not mash the bananas through the sieve. If a vanilla pod was used, scrape out the milk from it and discard.

In the same pan, whisk the sugar, cornflour, salt and cloves (begin with small quantities and gradually add according to taste) until well combined. Include the egg yolks and whisk to combine. Then add the infused milk but make sure it isn’t hot.

Return the custard mixture to the stove over medium low heat while whisking continuously and gently for six or seven minutes until the custard is steaming hot. Increase the heat to medium and cook for between five and seven minutes more until the custard thickens. When the custard begins to bubble, set a timer for 90 seconds and cook while whisking.

Take off the heat; taste for vanilla, salt and cloves; and adjust accordingly. Place the custard in a bowl and cover with plastic wrap directly on the surface to prevent a skin forming. Refrigerate until the custard is cold and firm.

Finally, whip the heavy cream to stiff peaks. Fold into the custard and enjoy your banana crémeux.