2 tbsp (25 g) 1 oz caster sugar (superfine granulated)
few drops of vanilla essence
3 bananas (about 400 g (14 oz))
1. In a saucepan, bring the milk to just below boiling point.
2. Put the eggs and sugar into a bowl, mix well, then stir in the scalded milk and vanilla essence.
3. Strain the custard mixture into a heavy bottomed saucepan or a heatproof bowl placed over a saucepan of simmering water.
4. Alternatively, use a double saucepan, but make sure the water does not touch the upper pan.
5. Cook the custard over very gentle heat for 15 - 25 minutes, stirring all the time with a wooden spoon, until the custard thickens to the consistency of single cream.
6. Stir well around the sides as well as the base of the pan or bowl to prevent the formation of lumps, especially if using a double saucepan.
7. Do not let the custard boil or it may curdle.
8. As soon as the custard thickens, pour it into a jug to stop further cooking.
9. Peel and slice the bananas and stir them into the custard.
10. Stand the jug in a bowl of hot water for 5 minutes to allow the flavours to blend.
11. Spoon into a serving dish or individual dishes and decorate with butterscotch, grated chocolate or flaked almonds.
12. If the custard is to be served cold, pour it into a bowl and cover with a piece of dampened greaseproof paper to prevent the formation of a skin. When cold, pour into a serving dish and decorate as desired.