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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From James Reeson Alive and Cooking, this looks delicious and relatively easy. Times are estimated and have not included 1 hour refrigeration time. Ingredients:
4 bananas |
1 liter milk |
6 eggs |
100 g caster sugar |
2 -3 drops vanilla essence |
3 tablespoons arrowroot (you could use cornflour or cornstarch) |
2 sheets puff pastry (ours measure 23cm square) |
icing sugar (to decorate) |
Directions:
1. Into a large saucepan put milk, sugar, eggs and bananas and then blend with a stick blender (if you don't have a stick blender then use a blender or food processor and then transfer to saucepan) heat over a very gentle heat stirring frequently until the custard thickens (should coat back of wooden spoon with a thick mix and when stirring leave a trail), add arrowroot to help thicken even more.
2. Spread the custard out on a tray (with sides) to let cool completely.
3. Preheat oven to 180°C.
4. Cut pastry sheets in half and place pastry sheets on baking paper lined trays.
5. Prick pastry sheets all over with a fork.
6. Place in oven and bake for 10 minutes.
7. Give cooled custard a stir to (don't worry about it having formed a skin), put down a layer of pastry and top with 1/3 of the custard but don't take it right to the edge, put on another 1/3 layer of custard and then another pastry sheet and then the final layer of custard and the final 4th sheet of pastry.
8. Sprinkle with icing sugar and then refrigerate for 1 hour.
9. Remove and slice into desired portions (3 to 4).
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