Instructions: Put the split vanilla pod in a pan with the milk and cream bring to a bubble then remove from the heat and leave to infuse for a good 10 minutes or so.

Next using a whisk beat together the egg yolks sugar and flour until thick and pale.

Reheat the vanilla milk until hot but not bubbling fish out the vanilla pod then slowly beat the hot milk into the egg mixture.

Put the custard back into the milk pan and cook very gently stirring with a flatbottomed wooden spatula across the base of the pan all the time for about a minute.

Dont let it boil. It will start to thicken fast once the heat permeates the liquid.

Remove from the heat pour into a small bowl and to prevent a skin forming cover with cling fi lm so that the film is in contact with the surface of the custard.

Leave to go cold and thick.

Next peel the bananas slice off the tips. then slice each into three lengthways. Heat the sugar in a flying pan until it melts and caramelises add the butter then add the banana slices and fry on each side without breaking them. Remove the pan from the heat.

Preheat the oven to 220C/425F/Gas Mark 7 (a touch less for convection ovens) then unroll the puff pastry.

Cut it into danishsized oblongs or squares then score a 10m m border around each this rise and hold in the custard.

Smother each with a thick layer of cold custard (leaving the border custardfree) top with banana (leave the toffee in the pan) brush all exposed pastry bits with beaten egg and bake for 20 minutes or until puffed up and golden.

Dust with icing sugar and serve warm dolloped with the reheated toffee sauce.

Makes 6 individual pastries

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