2 cups milk
3 egg yolks
1/4 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla
3 bananas, diced

In a medium saucepan, heat milk to 190°F or until steaming hot (scald).

Beat egg yolks slightly; add sugar and salt. Pour into the top of a double boiler. Add milk gradually and cook over boiling hot water until a creamy consistency. When the custard is cooked, it should coat the back of a wooden spoon (you will be able to draw a line through it with your finger). Stir in vanilla and refrigerate for 1 hour.

Dice the bananas and fold into the cooled custard.