METHOD:

Pre heat oven to 170c

For the base, cream butter and sugar, add egg then milk gradually.

To the bowl, add remaining ingredients and knead into a bowl, don’t over work.

Rolling out dough onto 8 inch pie dish and cool for 20mins. Blind bake for 20mins, and without for another 15mins.

To make custard, add half the milk and the cornflour and mix until dissolved. In a pot add all ingredients, except vanilla essence. Bring to the boil then simmer, add cornflour and cook until thickened. Set aside and add essence.

To make vakalolo, simply caramelize the sugar until the crystals have cooked through and reached smoking pint, gradually add cream and set aside to cool.

To assemble, pour custard into flan, then the caramel sauce. Neatly arrange banana’s onto the sauce and bake for 20mins at 160c. Allow to cool, refrigerate.

Serve with extra caramel sauce and coconut cream.