Oh So Smart Banana Custard.

Having some ageing bananas and meringues staring at me from the shelves last week saw the invention of this delicious and revamped banana custard recipe.

I simply sliced up the fruit and popped the slices in serving dishes, i topped the banana with a sweet custard and crumbled meringue and then baked the lot until it was set.  The key is to serve immediately however, or else the meringue will go soggy.  Feel free to swap the meringue topping with dark choc chunks or a mixture of cinnamon and granulated sugar.  A perfect standby pud.

Ingredients (serves 6)

3 ripe bananas, sliced
375 ml pouring cream
125 ml whole milk
6 egg yolks
2 eggs
4 tbsp runny honey
1 vanilla pod
3 meringues, broken

Method

1. Preheat the oven to 140C.
2. Place the banana slices in 6 serving dishes.

3. Mix the milk, cream, vanilla pod (split in half) and honey in a saucepan and bring almost to the boil.  Then remove from heat and allow the flavours to infuse.
4. Whisk yolks and eggs together and then strain over the milk mixture.  Mix well and pour equally over the bananas.  Top with the meringue.
5. Place the dishes in a roasting pan and pour in enough boiling water to come halfway up the dishes.  Pop in the oven and bake for 30 minutes or until just set.

If you have used meringue then eat immediately, if not allow to cool in the pan and keep in the fridge until needed.