Baked banana custard pots

Baked banana custard pots
  • Serves: 6
  • Prep: 10mins
  • Cook: 25mins


  • 500ml single cream
  • 2 bananas
  • 2 British Lion eggs
  • 2 British Lion egg yolks
  • 75g caster sugar
  • 1 tsp vanilla
  • Pinch of cinnamon


  1. Heat the oven to 150C/130C fan/Gas 2. Pour the cream into a small saucepan and bring just to the boil.
  2.  Place 1½ bananas into a small food processor and blitz until smooth. Add the eggs, egg yolks, sugar and vanilla and pulse until well combined and smooth.
  3. Once the cream reaches the boil, remove from the heat and gradually pour over the banana mixture, pulsing after each addition to combine.
  4. Place 6 small oven proof dishes/ramekins approximately 375ml in size onto a baking tray and carefully pour in the mixture.
  5. Thinly slice the remaining banana and place on top of the custard pots. Sprinkle over the cinnamon and bake in the oven for 20-25 minutes until set. Leave to cool slightly before eating or cool completely, chill in the fridge and serve cold.

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