Coffee And Banana Cream
|Plain all purpose flour||15 Milliliter (Plain Variety, 1 Tablespoon)|
|Brown sugar||2 Ounce (1/3 Cup, 2 Tablespoon)|
|Cornflour||30 Milliliter (2 Tablespoon, Cornstarch)|
|Milk||18 Fluid Ounce (2 1/4 Cups, 500 Milliliter)|
|Butter||1 Ounce (2 Tablespoon, 25 Gram)|
|Instant coffee||10 Milliliter (2 Teaspoon)|
|Chopped walnuts||1 Ounce (3 Tablespoon, 2 5Gram)|
|Bananas||2 , chopped|
|Banana slices||1⁄2 Cup (8 tbs)|
|Walnuts||1⁄2 Cup (8 tbs)|
Blend together the flour, sugar, cornflour and milk in a 1.7 1/3 pt bowl. Whisk well and cook for 7—7 1/2 minutes until thick. Whisk vigorously every 2 minutes.
Lightly beat the egg yolks and add 90 ml / 6 tbsp of the custard mixture. Blend it well and add it to the remaining custard. Cook it for 1 - 2 minutes until thick.
Beat in the butter and coffee. Stir in the walnuts and chopped bananas. Cover with cling film (plastic wrap) and cool.