-
1
Put the split vanilla pod in a pan with the lowfat milk and cream bring to a bubble then remove from the heat and leave to infuse for a good 10 min or possibly so.
-
2
Next using a whisk beat together the egg yolks sugar and flour till thick and pale.
-
3
Reheat the vanilla lowfat milk till warm but not bubbling fish out the vanilla pod then slowly beat the warm lowfat milk into the egg mix.
-
4
Put the custard back into the lowfat milk pan and cook very gently stirring with a flatbottomed wooden spatula across the base of the pan all the time for about a minute.
-
5
Do not let it boil.
-
6
It will start to thicken fast once the heat permeates the liquid.
-
7
Remove from the heat pour into a small bowl and to prevent a skin forming cover with cling fi lm so which the film is in contact with the surface of the custard.
-
8
Leave to go cool and thick.
-
9
Next peel the bananas slice off the tips.
-
10
then slice each into three lengthways.
-
11
Heat the sugar in a flying pan till it melts and caramelises add in the butter then add in the banana slices and fry on each side without breaking them.
-
12
Remove the pan from the heat.
-
13
Preheat the oven to 220C/425F/'Gas Mark 7 (a touch less for convection ovens) then unroll the puff pastry.
-
14
Cut it into danishsized oblongs or possibly squares then score a 10m m border around each this rise and hold in the custard.
-
15
Smother each with a thick layer of cool custard (leaving the border custardfree) top with banana (leave the toffee in the pan) brush all exposed pastry bits with beaten egg and bake for 20 min or possibly till puffed up and golden brown.
-
16
Dust with icing sugar and serve hot dolloped with the reheated toffee sauce.
