Bring Ambrosia Custard to the boil in a saucepan and then pour over some sliced bananas, allow to cool and pop into the fridge. Once chilled, completely cover the top with caster sugar, place under a hot grill to caramelise and serve.
Serves 4
What you need
- 425g Ambrosia Custard
- 2 large bananas
- 4 teaspoons caster sugar
- saucepan
- 4 ramekin dishes
How to make it
- Place the Ambrosia Custard into a saucepan, bring to the boil and stir, then simmer for 5 minutes.
- Meanwhile peel and slice the bananas and place into the base of 4 ramekin dishes.
- Pour the custard evenly over the bananas and leave to cool, then transfer to the fridge for an hour until the custard is chilled.
- Sprinkle a teaspoon of caster sugar over the top of the custard and then place the dishes under a hot grill for a minute or until a crunchy caramel is produced. Serve hot.
Hints and tips
- For an alternative flavour use soft fruits such as strawberries, raspberries or blueberries.
- For an even crunchier topping try using demerara sugar.
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