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Apr 16, 2010

Banana Caramel Custard




1 1/4 cups granulated sugar, divided

2 medium-size slightly overripe bananas, peeled and cut into pieces

8 large eggs

2 (12 ounce) cans evaporated milk

2 teaspoons pure vanilla extract

1/2 teaspoon grated nutmeg

1/4 teaspoon salt

Strawberries (optional)



Fill a roasting pan or a 13 x 9-inch baking pan half full of hot tap

water and place on an oven rack in the center of the oven. Preheat

the oven to 350 degrees F.



In a small heavy saucepan, heat 1/2 cup of the sugar over medium heat

for about 5 minutes, swirling the pan occasionally until the sugar

has melted and turns golden brown. Watch the sugar carefully after it

liquefies. If it gets too dark, it will taste burned. Immediately

pour the mixture into a 9 x 5-inch loaf pan so the sugar (caramel)

covers the bottom of the pan completely.



In a large bowl, beat the banana and remaining 3/4 cup sugar with an

electric mixer on high speed until completely liquefied with no

lumps. Or process in a food processor. Beat in the eggs until well

blended. (If using a food processor, scrape the mixture into a large

bowl.) Add the evaporated milk, vanilla extract, nutmeg and salt.

Beat with a mixer on low speed or stir just until blended. Pour the

mixture into the loaf pan. (Don't worry if the caramel cracks.)



Carefully place the baking pan in the center of the pan of hot water.

Bake for 1 hour and 15 to 20 minutes, or until a knife inserted near

the center comes out clean and the top is browned. Remove the pan

from the water and set on a wire rack to cool completely. When

cooled, cover and refrigerate for at least 8 hours.



To serve, run a thin knife around the inside edges of the custard.

Invert a serving plate over the pan. Invert the pan and plate

together. Lift the pan and allow the syrup to run onto the plate.

Serve right away or cover loosely with plastic wrap and refrigerate

until ready to serve. Cut into 10 slices.