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Ingredients:
(Serves
6)
300 ml (11 fl oz) milk
1 x 395 g (14 oz) can condensed milk
75 g (3 oz) fresh white breadcrumbs
4 large eggs
4 tbsp toffee spread
2 bananas, sliced
75 g (3 oz) caster sugar
Preheat oven to 170C, 325F or gas mark 3.
Butter six 175 ml (6 fl oz) ramekin dishes. Heat the two milks together in a small pan until almost boiling. Stir in the breadcrumbs and mix well. Beat three of the egg yolks with one whole egg, add the milk mixture and combine thoroughly. Pour mixture into the prepared dishes and bake for 25 to 30 minutes or until just set.
Top each custard base with toffee spread and sliced bananas. Whisk egg whites in a clean grease-free bowl until they form soft peaks. Fold in sugar and spoon on top of the custards. Bake custards for a further 10 to 15 minutes or until the meringue is set and pale golden. Serve warm.
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