Banana Caramel Custard

Banana Caramel Custard
Banana Caramel Custard

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1

    cup sugar

  • 1/2

    cup water

  • Cooking spray

  • 2

    cups 2% low-fat milk

  • 6

    tablespoons sugar

  • 1/2

    cup mashed ripe banana

  • 1

    tablespoon vanilla extract

  • 4

    large eggs lightly beaten

  • Mint sprigs (optional)

Directions

Preheat oven to 350º. Combine 1 cup sugar and water in a small heavy saucepan over medium-high heat; cook until sugar dissolves. Continue cooking an additional 12 minutes or until golden. Immediately pour into 6 (6-ounce) ramekins or custard cups coated with cooking spray, tipping quickly until sugar coats bottoms of ramekins; set aside. Heat milk over medium-high heat in a heavy saucepan to 180º or until tiny bubbles form around edge (do not boil). Remove from heat. Combine remaining ingredients in a medium bowl; stir well. Gradually add hot milk, stirring with a whisk until blended. Divide banana mixture evenly among ramekins. Place ramekins in a 13 × 9-inch baking pan; add hot water to baking pan to a depth of 1 inch. Bake at 350º for 50 minutes or until set. Remove from pan; let cool. Cover and refrigerate 8 hours. Loosen edges of custards with a knife or rubber spatula. Invert ramekins onto dessert plates; garnish with mint springs, if desired.

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