banana caramel custard

How To Make banana caramel custard

• Step 1
  Fill a roasting pan or a 13x9-inch baking dish half full of hot tap water and place on an oven rack in the center of the oven.
• Step 2
  Heat the oven to 350.
• Step 3
  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.
• Step 4
  (Watch the sugar carefully after it liquefies. If it gets too dark it will taste burned.)
• Step 5
  Immediately pour the mixture into a 9x5-inch loaf pan so the sugar covers the bottom of the pan completely.
• Step 6
  In a large bowl, beat the banana and the remaining 3/4 cup sugar with an electric mixer on high speed until completely liquefied with no lumps. Beat in the eggs.
• Step 7
  Add the evaporated milk, vanilla, nutmeg and salt.
• Step 8
  Beat with a mixer on low speed or stir just until blended.
• Step 9
  Pour the mixture into the loaf pan--don\\\'t worry if the caramel cracks.
• Step 10
  Carefully place the baking pan in the center of the pan of hot water.
• Step 11
  Bake 1 hour and 15 minutes to 20 minutes, or until a knife inserted near the center comes out clean and the top is browned.
• Step 12
  Remove the pan from the water and set on a wire wrack to cool completely.
• Step 13
  When cooled, cover and refrigerate for at least 8 hours.
• Step 14
  To serve, run a thin knife around the inside edges of the custard.
• Step 15
  Invert a serving plate over the pan.
• Step 16
  Invert the pan and plate together.
• Step 17
  Lift the pan and allow the syrup to run onto the plate.
• Step 18
  Serve right away or cover loosely with plastic wrap and refrigerate until ready to serve.
• Step 19
  Cut into 10 slices.
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