Banana Caramel Custard

* Exported from MasterCook *

BANANA CARAMEL CUSTARD

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 c Sugar
2 md Slightly overripe bananas,
Peeled and cut into pieces
8 lg Eggs
2 cn Evaporated milk,(12 oz each)
2 ts Vanilla extract
1/2 ts Grated nutmeg
1/4 ts Salt
Strawberries(garnish)
-optional

Recipe by: Woman's Day Cookbook
1. 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 350F.

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 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.

3. 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.

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.
(Don't worry if the caramel cracks.)

5. 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.

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 runonto the plate. Serve right
away or cover loosely with plastic wrap and
refrigerate until ready to serve. Cut into 10 slices.



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