Try this Banana Caramel Custard recipe, or contribute your own.
Suggest a better descriptionThis custard is a great dessert for entertaining because it can be made ahead. It also can be easily doubled and baked in two loaf pans for a large group. 1. 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. Heat the oven to 350 degrees. 2. 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 carefully: if it gets too dark it will taste burned.) Immediately pour the mixture into a 9 x 5-inch loaf ppan so the sugar (caramel) covers the bottom of the pan completely. 3. In a large bowl, beat the banana and remaining 3/4 cup of sugar with an electric mixer on high speed until completely liquefied with no lumps. Or process in a food processor. Beat in the eggs (or process) until well-blended. (If using a food processor, scrape the mixture into a large bowl.) 4. 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. (Dont worry if the caramel cracks.) 5. Carefully place the baking pen 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 th e panfrom the water and set on a wire rack to cool completely. When cooled, cover and refrigerate for at least 8 hours. 6. 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. (Recipe is from THE WOMANS DAY COOKBOOK (Round Stone Press, 1995) Posted to FOODWINE Digest by "Joanne L. Schweikj"
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Serving Size: 1 Serving (282g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 580 | ||
Calories from Fat: 179 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.9g | 27 % | |
Saturated Fat 6.2g | 31 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 846mg | 260 % | |
Sodium 280.2mg | 10 % | |
Potassium 273mg | 7 % | |
Total Carbohydrate 76.8g | 23 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 76.7g | ||
Protein 25.2g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 580
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