For the banana custard pot:

Using the Carte D'Or Crème Brûlée mix to make these quick  banana custard pots.



  1. For the banana custard pot:

    • Bring the milk and cream to the boil.
    • Remove from the heat and whisk in the CARTE D’OR Crème Brûlée mix until fully dissolved.
    • Pour the mix into a blender and add the bananas.
    • Blend until smooth then strain the mixture into a jug and pour into ramekins.
    • Chill for 2 hours.
    • Cut the remaining banana into 10 thin slices.
    • Prior to serving place a thin layer of the Demerara sugar on top of each banana slice, then glaze under a hot grill or with a blow torch.
    • Garnish the pots with a slice of glazed banana and raspberry.