Banana Caramel Custard1
By Just A Pinch KitchenCrew
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2medium slightly overripe bananas, cut into pieces
2 can(s)evaporated milk
2 tspvanilla extract
How to Make Banana Caramel Custard
- 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.
- Heat the oven to 350.
- 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 9x5-inch loaf pan so the sugar covers the bottom of the pan completely.
- 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.
- Add the evaporated milk, vanilla, 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 1 hour and 15 minutes 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 wrack 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.