Banana Caramel Custard Recipe - sugar

Method

• This 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 possibly a 13 x 9-inch baking pan half full of warm 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 c. of the sugar over medium heat for about 5 min, swirling the pan occasionally till the sugar has melted and turns golden.
• (Watch carefully: if it gets too dark it will taste burned.)
• Immediately pour the mix 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 c. of sugar with an electric mixer on high speed till completely liquefied with no lumps.
• Or possibly process in a food processor.
• Beat in the Large eggs (or possibly process) till well-blended.
• (If using a food processor, scrape the mix into a large bowl.)
• 4.
• Add in the evaporated lowfat milk, vanilla, nutmeg, and salt.
• Beat with a mixer on low speed or possibly stir just till blended.
• Pour the mix into the loaf pan.
• (Do not worry if the caramel cracks.)
• 5.
• Carefully place the baking pen in the center of the pan of warm water.
• Bake for 1 hour and 15 to 20 min, or possibly till 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 cold completely.
• When cooled, cover and chill for at least 8 hrs.
• 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 possibly cover loosely with plastic wrap and chill till ready to serve.
• Cut into 10 slices.