1 ripe banana, sliced

1 tablespoon (15 ml) lemon juice

1/4 teaspoon (1 ml) vanilla extract

1/3 cup (75 ml) sugar

3 tablespoons (45 ml) cornstarch

2 eggs

2 cups (500 ml) milk, warm

In a food processor, purée the banana with the lemon juice and vanilla until smooth. Set aside.

In a saucepan off the heat, combine the sugar and cornstarch. Add the eggs and combine with a whisk until smooth. Stir in the milk and puréed banana.

Bring to a boil, stirring and scraping the bottom of the pan. Simmer for about 5 seconds. Strain into a bowl and cover with plastic wrap directly on the pastry cream. Let cool and refrigerate for about 3 hours or until completely chilled.

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