450 ml heavy cream
1 vanilla pod
100 grams sugar
1 little demerara sugar
3 egg yolks
Put the cream and the vanilla in a medium saucepan and bring slowly to the boil.
Remove from the heat just before the cream boils.
Split the pod in half and scrape out the seeds with the point of a knife.
Slice the bananas thickly and divide between 8 small ramekins.
Put the egg yolks caster sugar and vanilla seeds in a mixing bowl and beat till thick and creamy. Pour the hot milk on to the egg and sugar mixture and stir.
Rinse out the milk pan dry and pour in the custard.
Heat stirring slowly and almost constantly until the mixture thickens.
There are a couple of things to bear in mind: if you make certain that the spoon gets right into the corners of the pan you run less risk of the custard curdling and on no account let the mixture boil otherwise the custard will scramble.
Pour the custard through a sieve into the little dishes filling them right to the top.
Set aside to cool then refrigerate overnight.
Dust the top of each custard with a thin layer of demerara then place under a very very hot grill for a few seconds until the sugar melts to a shiny caramel.
Leave to cool and harden.