For the recipe you will need:
banana (very ripe) – 1 pc.
cardamom – to taste
granulated sugar – 100g
milk (fatty) – 300 ml
egg – 2 pcs.
To make Banana Cream Caramel:

Melt 70 g of sugar and 2 tablespoons of water over low heat, stirring until the sugar dissolves. Then boil a little until the caramel turns golden. Pour quickly into four molds. Mix cardamom with 10 g of sugar. Add the remaining 20 g of sugar and grind in a coffee grinder. Pour this mixture into milk and heat while stirring.

Peel bananas and cut into pieces. Mash with a fork. Add spices removed from the surface of warm milk, mix. Beat in the eggs one at a time. Pour the banana mixture into a large mug and pour (in a thin stream) the cardamom-flavoured milk while stirring.

Pour the mixture into moulds. Put them in a frying pan and pour boiling water into it so that it reaches half of the molds. Bake at 160C for 35 minutes until thickened. Remove from hot water, cool and cover.

Invert onto a plate before serving. Serve cream separately.