Banana Caramel Custard

Banana Caramel Custard Recipe

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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.

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About Banana Caramel Custard

Course/Dish: Puddings
Other Tag: Quick & Easy

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