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Ingredients
2 egg yolks
55g/2oz soft brown sugar
290ml/10fl oz milk
1 tsp vanilla essence
100ml/3½fl oz double cream
butter, for greasing
1 banana, sliced into chunky slices
bread, crusts removed, cut into slices, then into triangles
For the toffee sauce
55g/2oz caster sugar
55g/2oz butter
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Whisk the egg yolks and the soft brown sugar together in a bowl.
3. Place the milk, vanilla essence and double cream into a saucepan, over a
moderate heat, and bring to the boil.
4. When the milk mixture is nearly at boiling point, pour it over the egg and
sugar mixture, and stir well.
5. Pour everything back into the pan again, and bring back up to the boil,
stirring well, to prevent lumps and to ensure even cooking. Do not allow to
boil.
6. Grease a small gratin dish, then arrange the slices of banana and bread in a
dish, alternating as you go.
7. Pour the custard over the top, then place the dish into the hot oven for 8-10
minutes, or until golden and set.
8. For the toffee sauce, heat the sugar and butter together in a small frying
pan, for 2-3 minutes, or until the mixture has caramelised and looks like
toffee. |
