Old-school ba­nanas and cus­tard


Serves 4 Ready in 10 min­utes

1tbsp corn­flour 400ml skimmed milk 3½ level tbsp sweet­ener 3 medium eggs, lightly beaten 1tsp vanilla ex­tract 2 ba­nanas, sliced Ground all­spice or nut­meg, to dust

1 Mix the corn­flour with 2tbsp milk in a heat­proof bowl to make a smooth paste, then whisk in the sweet­ener, eggs and vanilla ex­tract. Heat the re­main­ing milk in a saucepan over a low heat for 2-3 mins. Pour the hot milk over the egg mix­ture and stir un­til well com­bined. Pour it all back into a clean pan over a low heat, and cook for about 5 mins or un­til smooth and thick­ened, whisk­ing con­tin­u­ously.

2 Pour the warm cus­tard into heat­proof glasses or bowls, top with the ba­nanas and dust with all­spice or nut­meg. These desserts are de­li­cious warm or cold.

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