2 ripe bananas, sliced
1/2 cup caramel sauce (store-bought or homemade)
Ground cinnamon for dusting
Instructions:
Prepare the Custard:
In a medium saucepan, heat the milk with half of the sugar (1/4 cup) until it starts to simmer gently.
In a bowl, whisk together the egg yolks, the remaining 1/4 cup of sugar, and cornstarch until smooth.
Gradually pour the hot milk into the egg mixture, whisking continuously to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon.
Remove from heat and stir in the vanilla extract and a pinch of salt. Set aside to cool slightly.
Assemble the Dessert:
In small glass cups, layer the bottom with caramel sauce.
Add a layer of sliced bananas over the caramel.
Pour the custard over the bananas, filling the cups nearly to the top.
Chill the cups in the refrigerator for at least 2 hours to set.
Final Touch:
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