Difficulty:[usr 1]
Boil the liter of milk with the split and scraped vanilla pod.
Separate the egg yolks from the whites, salt the whites and beat stiff peaks.
In another container put the yolks with 125 g of sugar, whisk.
With the remaining sugar and a few drops of water, caramelize a charlotte mould.
Pour the milk over the egg yolks, mix well, add the bananas, leave to cool slightly and gently fold in the whipped whites.
Pour the mixture into the caramelized charlotte mold and put in the oven th 6/7 (180°C), in a bain-marie.
Leave to cook for about twenty minutes, check the cooking with the blade of a knife.
Remove from the oven and let cool.
Serve at room temperature with a red fruit coulis.
