Place the eggs, 50g of caster sugar and the flour in a bowl. Mix well.
Cut the vanilla pod in half and use the back of a knife to scrape out the seeds.
Add the vanilla seeds and pod to the milk and bring to the boil.
Once the milk has boiled slowly whisk it in to the flour and egg mixture and add the rum.
Return this mixture to the pan and cook for 3 minutes and boiling point, stirring frequently.
Pour the pastry cream onto a baking tray lined with cling film and chill for at least one hour in the fridge.
Peel the bananas and cut them diagonally in to three parts.
Place the sugar in a heavy-based pan and heat without stirring to make a caramel.
Once your caramel is brown, add the bananas and caramelise for 30 seconds.
Turn them over and cook them again for 30 seconds.
Remove from the heat and set aside.
Preheat the oven to 200 degrees Celsius.
Cut the filo pastry sheets into 60 squares of 6x6 cm.
Place 12 squares on your work surface and spread some melted butter on each sheet then sprinkle icing sugar on top. Place a new square on top and repeat the procedure 4 more times until all the squares are used up. Place them on a baking tray lined with wax paper. Bake them for 3-4 minutes. Allow to cool.
Spread some pastry cream and a slice of caramelized banana on half of the squares. Place a second layer of pastry on the top, dust with icing sugar and serve.
«ID UK :: 6268 A millefeuille is crunchy recipe which we can make with any kind of fruit.»