Bring the milk and vanilla powder to the boil in a saucepan then remove from the heat as soon as it comes to the boil.

Mix the sugar, egg yolks and cornstarch/cornflour together until thoroughly mixed.

Pour a quarter of the warmed milk over the egg mixture and whisk quickly until smooth and thoroughly combined.

Slowly add in the rest of the milk, whisking, then return to a low to medium heat.

Cook until the custard thickens, whisking until the custard goes smooth, thick and glossy. Cook out for another two minutes, then remove from the heat. Stir in the banana powder and caramel powder while still hot.

Empty your custard into a bowl and cover closely with plastic wrap. Allow to cool, then chill. Fold in the whipped cream until you have a smooth, shiny créme diplomat.