Instructions: Preheat oven to 220c/Gas 7.

1 Melt the butter in a shallow pan; add the bananas, citrus juices and sugar and cook until caramelised. Put the banana slices and caramel sauce in a gratin dish.

2 Fold the cream into the custard and spoon over the bananas. Whisk the egg whites until foamy and thickened. Whisk, gradually adding the sugar. When all the sugar has been added spoon the mix onto the custard. Transfer to the oven for 5min or until golden brown.

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