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1
Preheat your oven to 120 degrees Celsius.
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2
Place the milk, cornflour and banana slices in a blender and pulse until pureed.
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3
In a large saucepan heat on a very low flame the double cream, banana puree, sugar, vanilla extract and the vanilla seeds along with the whole pod. Gently whisk this from time to time.
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4
Once the mixture begins to thicken, whisk it more often to ensure it doesn't settle at the bottom. Simmer gently until it is thick enough to coat the back of a spoon.
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5
Remove from the heat and add take out the whole vanilla pod (wash it and dry it and add it to a jar of sugar, et voila... Vanilla sugar!) Add the cardamom powder and food colouring if using and mix thoroughly.
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6
Boil the kettle. Not for a cuppa chai. For the bain marie (water bath).
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7
Pour the mixture into ramekins about 2/3 of the way up.
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8
Put the ramekins in a large roasting tray with high sides and place the tray in an oven. Pull the oven rack out and pour the boiled water into the tray (not into the ramekins) until it reaches halfway up the sides of the ramekins.
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9
Bake for around 45 minutes until the custards are just set but a little wobbly in the middle. Did I just say 'wobbly'?
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10
Remove the ramekins from the oven and take them out of the roasting tray (be very careful because they will be hot). If you're making these ahead of time, at this point you can cover these and refrigerate them (and follow step 11 when you're ready to serve). If you want to eat them straight away then follow step 11 now.
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11
Top the custards with 1 level tsp of caster sugar and place them under the grill until they caramelise.
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12
Carefully remove from the oven and serve hot.
