INGREDIENTS
4 medium sized bananas, peeled and sliced
lemon juice
1 teaspoon sugar
½ cup (100g) sugar
4 egg yolks
2 cups (500ml) milk
2 tablespoons cornflour (cornstarch)
¼ cup (65 ml) orange juice
1 teaspoon grated orange rind

PREPARATION
Put the yolks in a saucepan with the sugar and mix well. Add and dissolve the cornflour (cornstarch) and the milk. Cook over moderate heat, stirring continuously until the mixture thickens.

Remove from the heat and cool.
Add the orange juice and grated rind.
Chill until ready to serve.

Peel and slice the bananas and brush the slices with the lemon juice to prevent discolouration.
Sprinkle them with the teaspoon of sugar.

Divide them between four individual glasses or dessert bowls and spoon a portion of the orange custard over each serving. Decorate with orange segments or twists.