Banana and chocolate custard pots

Treat yourself to a definitive faultless delight with this lovely smooth banana and chocolate custard pot. Is this sweet rich and delightful, as well as it's solid as well!

Put the milk in a little container and convey to a stew; expel from the warmth.

In a medium bowl, consolidate the cornflour, honey, egg yolks and vanilla concentrate. Blend with a wooden spoon, until smooth. Bit by bit blend in the hot milk, beating without end any bumps that frame.

Restore the blend to the dish set over a low warmth. Tenderly warm the blend, whisking consistently, until thickened and delicately percolating, this should take 4-6 minutes. Expel from the warmth and include the chocolate, blending until the point when it has liquefied into the custard. Leave to cool for a couple of minutes.

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

Ingredients :

275ml (9fl oz) skimmed milk

3 tbsp cornflour

3 tbsp clear honey

3 medium egg yolks

1/2 tsp vanilla concentrate

40g (1/2oz) 70% dim chocolate, generally choped, in addition to additional to decorate

2 expansive ready bananas, daintily cut

15g (1/2 oz) chipped almonds, toasted