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Banana and chocolate custard pots recipe

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Treat yourself to the ultimate guilt-free pleasure with this gorgeous creamy banana and chocolate custard pot. Not only is this dessert rich and delicious, but it's healthy too! See method

Serves 4
15 mins to prepare and 15 mins to cook
281 calories / serving
Healthy
Vegetarian
Gluten-free

Ingredients

275ml (9fl oz) skimmed milk
3 tbsp cornflour
3 tbsp clear honey
3 medium egg yolks
1/2 tsp vanilla extract
40g (1 1/2oz) 70% dark chocolate, roughly chopped, plus extra to garnish
2 large ripe bananas, thinly sliced
15g (1/2 oz) flaked almonds, toasted

Each serving contains

Energy
1180kj
281kcal 14%
Fat
12g 17%
Saturates
4g 21%
Sugars
26g 29%
Salt
0.1g 2%

of the reference intake
Carbohydrate 38.1g Protein 7.4g Fibre 2.8g

Method

Put the milk in a small pan and bring to a simmer; remove from the heat.
In a medium bowl, combine the cornflour, honey, egg yolks and vanilla extract. Mix with a wooden spoon, until smooth. Gradually stir in the hot milk, beating away any lumps that form.
Return the mixture to the pan set over a low heat. Gently warm the mixture, whisking continuously, until thickened and gently bubbling, this should take 4-6 minutes. Remove from the heat and add the chocolate, stirring until it has melted into the custard. Leave to cool for a few minutes.

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Divide the bananas between 4 x 200ml (7fl oz) ramekins and spoon over the custard. Scatter over the flaked almonds and chocolate shavings. Serve warm or chill, until set.