Method
Heat the milk in a saucepan and bring to the boil. Remove from the heat and stir in the brûlée powder, whisking continuously for approximately 2 minutes.
Pour the mixture evenly between 10 well-greased dariole moulds or ramekins. Transfer to the fridge to set for approximately 35 minutes.
Peel the bananas. Cut sections of the banana at an angle to give long, thin slices. Dust the banana slices with the caster sugar. Use a blow torch to caramelise the bananas or sauté the banana sections in a hot non-stick pan. Place the caramelised slices on non-stick parchment
paper until required.
Remove the set moulds from the fridge and lightly remove the custard from the edge of the moulds, using a thin knife if required. Turn upside down on the presentation plate and shake hard to loosen.
Using a spoon, decorate with the caramel sauce and top with the caramelised bananas.