1. Toss banana slices with lemon juice; drain off excess. 2. Set aside 6 banana slices for garnish; divide remaining slices evenly among six lightly buttered 6-ounce custard cups. 3. Set cups in shallow baking pan. 4. Beat eggs, milk, granulated sugar and rum extract until well blended; pour evenly into custard cups. 5. Place pan in preheated 350F. oven; pour VERY hot water into pan to within 1/2 inch of top of cups. 6. Bake about 40 to 50 minutes, until knife inserted near center comes out clean. 7. Remove cups immediately from hot water; cool on wire rack 5 to 10 minutes. 8. To serve, gently loosen custards with thin spatula; invert onto serving plates and garnish with reserved banana slices. 9. Melt butter in small saucepan over low heat; blend in brown sugar, water and cinnamon. 10. Bring to a boil; boil 3 minutes. 11. Spoon about 1 tablespoon hot syrup over each custard and serve immediately. NOTE: This is a variation of the spectacular Bananas Foster served a famous retaurants in New Orleans.
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|Serving Size: 1 Serving (570g)|
|Recipe Makes: 4|
|Calories from Fat: 444 (47%)|
|Amt Per Serving||% DV|
|Total Fat 49.3g||66 %|
|Saturated Fat 15.8g||79 %|
|Monounsaturated Fat 18.9g|
|Polyunsanturated Fat 7.7g|
|Cholesterol 1600.4mg||492 %|
|Sodium 554.9mg||19 %|
|Potassium 909.2mg||24 %|
|Total Carbohydrate 80.6g||24 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 78.2g|
|Protein 49.2g||70 %|
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Calories per serving: 944
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