Ingredients:

• 2 Bananas,
• Caramel sauce,
• Fresh whipped cream,
• 2/3 Cup sugar (can be reduced to 1/2 cup if you prefer desserts less sweet),
• 1/4 Cup cornstarch,
• 1/2 Teaspoon salt,
• 3 Cups whole milk,
• 2 Eggs,
• 2 Tablespoons butter,
• 1 Tablespoon vanilla extract (or 2 teaspoons vanilla extract and 1 teaspoon vanilla bean paste).
• Digestive biscuits.

Method:

1. In a medium bowl, beat eggs with a fork to combine. Set aside.
2. Mix sugar, cornstarch and salt in a medium saucepan.
3. Gradually pour in milk, while whisking, to make a smooth mixture.
4. Cook over medium heat, stirring almost constantly, until the mixture thickens and boils.
5. Continue to cook and stir one minute. Pour several tablespoons of the hot mixture into the bowl with the eggs and immediately stir well.
6. Pour warmed egg mixture into the pan with the rest of the hot milk mixture.
7. Return to a slow boil, and cook one minute, stirring constantly.
8. Remove from heat and stir in butter and vanilla. Set aside to cool.
9. When the pan has cooled, place in the refrigerator to fully cool.
10. If desired, lay a piece of plastic wrap on the top surface of the pastry cream to prevent a skin from forming.
11. Spoon about 2 tablespoons digestive biscuits crumble into individual serving dishes.
12. Use a small glass to press the crumble into a firm layer. Add a layer of pastry cream into each dish.
13. For easy assembly, fill a large ziplock type bag with the pastry cream, snip off the end and fill the dishes from this bag. Add a few slices of banana.
14. Top bananas with a layer of whipped cream. Drizzle of caramel.
15. Repeat layers 2-5. Serve immediately or refrigerate up to 3 hours.
16. Top with a slice of fresh banana just before serving.