4 free-range eggs
200g caster sugar
3 tsp vanilla bean paste
100g icing sugar
4 ripe bananas, sliced
1 pkt Lemon Crisp biscuits, in pieces
1 piece fresh nutmeg
Fruit salad, to serve (optional)
Pour milk into a saucepan over medium heat. Combine eggs, caster sugar, cornflour and half of the vanilla in a bowl and whisk until smooth.
Pour hot milk into egg mixture, whisk to combine, then return to pan and simmer, stirring, until thickened. Set aside to cool. Put cream, icing sugar and remaining vanilla in an electric mixer and whisk into stiff peaks.
Whisk custard and spread one-third in base of a 2.5L dish. Top with one-third of the cream, then scatter with one-third of the bananas and biscuits. Grate a little nutmeg over. Repeat twice more. Refrigerate for 2 hours, then serve with fruit salad, if desired.
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