(Serves 4 if served in glasses)
- 1 large ripened banana – sliced into 1cm discs
- 85g caster sugar – divided up into two portions
- 120ml milk
- 1 small vanilla bean / 1tsp vanilla extract
- 3 egg yolks
- 1 egg
- 1/8 tsp of salt
- 1.5 Tbl plain flour (approx 16g) – see note
- 1.5 Tbl cornflour (approx 11g)
- 40g of good quality butter (the quality and taste will make all the difference)
- 120ml cream
- Halve and scrape the seeds of the vanilla bean into a saucepan. Add the vanilla pod, bananas, half of the sugar and milk to the pan and bring to a simmer over medium heat. Remove from heat and leave for 10 minutes to infuse.
- In a mixing bowl, add the yolks, whole egg, remaining sugar and salt and briskly whisk for a couple of minutes.
- Add the flour, cornflour and whisk until mixture is smooth and no flour remains. Add some of the hot milk liquid to the eggs while whisking to temper. Gradually pour the egg mixture back into the saucepan of milk, whisking constantly as you do.
- Cook the custard over medium-low heat, while whisking making sure to scrape the bottom of the pan. Once bubbles rise to the top, cook for for a further 30 seconds and remove from the heat. The custard would have thickened significantly.
- Pass the custard through a fine-mesh strainer into a bowl. Rinse and dry the vanilla pods and store for a later use.
- Allow custard to cool for 5 minutes, stirring occasionally. Whisk in the butter until fully incorporated, transfer to the fridge and chill for 30 minutes.
- In a chilled bowl, whip the cream until soft peaks and fold into the cooled custard until incorporated.
- Ladle into serving glasses or bowls and chill. Just before serving, sprinkle over crushed praline. Custards will keep for 2 days in the refrigerator.
Crushed Toasted Almond Praline
- 35g of sliced almonds (toasted in a preheated 175°C oven for around 10 minutes until lightly browned)
- 110g caster sugar
- 40ml water
- Scatter almonds onto a baking paper-lined oven tray. Combine sugar and water in a saucepan over medium heat and cook caramel without stirring, swirling the pan, until deep dark golden. Don’t take your eyes off it because it can burn really quickly. Quickly pour the caramel over the almonds and cool until set. Break praline into pieces and pulse briefly in a food processor until crushed (but not powder).