Banana Caramel Custard1
By Just A Pinch KitchenCrew
- 1.25 c
- medium slightly overripe bananas, cut into pieces
- 8 large
- 2 can(s)
- evaporated milk
- 2 tsp
- vanilla extract
- 1/2 tsp
- 1/4 tsp
- strawberries, optional
How to Make Banana Caramel Custard
- 1Fill 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.
- 2Heat the oven to 350.
- 3In 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.
- 4(Watch the sugar carefully after it liquefies. If it gets too dark it will taste burned.)
- 5Immediately pour the mixture into a 9x5-inch loaf pan so the sugar covers the bottom of the pan completely.
- 6In 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.
- 7Add the evaporated milk, vanilla, nutmeg and salt.
- 8Beat with a mixer on low speed or stir just until blended.
- 9Pour the mixture into the loaf pan--don\'t worry if the caramel cracks.
- 10Carefully place the baking pan in the center of the pan of hot water.
- 11Bake 1 hour and 15 minutes to 20 minutes, or until a knife inserted near the center comes out clean and the top is browned.
- 12Remove the pan from the water and set on a wire wrack to cool completely.
- 13When cooled, cover and refrigerate for at least 8 hours.
- 14To serve, run a thin knife around the inside edges of the custard.
- 15Invert a serving plate over the pan.
- 16Invert the pan and plate together.
- 17Lift the pan and allow the syrup to run onto the plate.
- 18Serve right away or cover loosely with plastic wrap and refrigerate until ready to serve.
- 19Cut into 10 slices.