Boil the pasta in salted water for 5 minutes. Drain and run cold water over it. Beat the eggs and 2/3 C. of sugar until thick, light and creamy. Warm the milk and cream and pour into the egg mixture and stir. Thicken in a double boiler, or in a bowl over a saucepan of boiling water, until the custard coats the back of a wooden spoon. Stir in the cooked pasta. Slice the bananas into an ovenproof dish, cover with the custard and pasta mixture, and allow to cool. Spread the remaining sugar over the dish, and broil until the sugar caramelizes. Cool and chill for at least 2 hours before serving.

Serve with: Coffee Soda