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4 firm bananas 4
3 tbsp Bird's English Custard powder 45 mL
1 tbsp sugar 15 mL
2-1/2 cups milk 600 mL
grated rind of 1/2 lemon
1-1/2 tsp lemon juice 8 mL
Crumble Topping
3/4 cup all purpose flour 175 mL
3 tbsp chilled butter, diced 45 mL
1 tbsp sugar 15 mL
2 tbsp blanched, slivered almonds 30 mL
2 tbsp soft light brown sugar 30 mL
Preheat the oven to 375°F/190°C.
Blend the custard powder with the sugar and 3 tbsp/45 mL of milk in a small bowl until smooth.
Pour the remaining milk into a saucepan, bring almost to a boil and pour onto the custard mixture, stirring well. Return the mixture to the pan and bring to a boil, stirring all the time. Remove from the heat and stir in the lemon rind.
Slice the bananas into a 8-cups/2-L baking dish and sprinkle them with the lemon juice. Pour in the prepared custard, mix lightly but thoroughly together, then level the surface. Place the dish in the oven to keep warm while you make the crumble topping.
Sift the flour into a wide bowl. Add the butter and cut it in until the mixture resembles fine bread crumbs, then stir in the sugar.
Sprinkle the crumble over the banana custard, covering the surface completely. Scatter the slivered almonds and the brown sugar over the top.
Return the dish to the oven and bake for 30 minutes, until the topping is cooked and lightly browned. Serve hot or cold on the day of making.
3 tbsp Bird's English Custard powder 45 mL
1 tbsp sugar 15 mL
2-1/2 cups milk 600 mL
grated rind of 1/2 lemon
1-1/2 tsp lemon juice 8 mL
Crumble Topping
3/4 cup all purpose flour 175 mL
3 tbsp chilled butter, diced 45 mL
1 tbsp sugar 15 mL
2 tbsp blanched, slivered almonds 30 mL
2 tbsp soft light brown sugar 30 mL
Preheat the oven to 375°F/190°C.
Blend the custard powder with the sugar and 3 tbsp/45 mL of milk in a small bowl until smooth.
Pour the remaining milk into a saucepan, bring almost to a boil and pour onto the custard mixture, stirring well. Return the mixture to the pan and bring to a boil, stirring all the time. Remove from the heat and stir in the lemon rind.
Slice the bananas into a 8-cups/2-L baking dish and sprinkle them with the lemon juice. Pour in the prepared custard, mix lightly but thoroughly together, then level the surface. Place the dish in the oven to keep warm while you make the crumble topping.
Sift the flour into a wide bowl. Add the butter and cut it in until the mixture resembles fine bread crumbs, then stir in the sugar.
Sprinkle the crumble over the banana custard, covering the surface completely. Scatter the slivered almonds and the brown sugar over the top.
Return the dish to the oven and bake for 30 minutes, until the topping is cooked and lightly browned. Serve hot or cold on the day of making.
