banana caramel custard

How To Make banana caramel custard

• 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.
• 2

  Heat the oven to 350.
• 3

  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.
• 4

  (Watch the sugar carefully after it liquefies. If it gets too dark it will taste burned.)
• 5

  Immediately pour the mixture into a 9x5-inch loaf pan so the sugar covers the bottom of the pan completely.
• 6

  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.
• 7

  Add the evaporated milk, vanilla, nutmeg and salt.
• 8

  Beat with a mixer on low speed or stir just until blended.
• 9

  Pour the mixture into the loaf pan--don\\\'t worry if the caramel cracks.
• 10

  Carefully place the baking pan in the center of the pan of hot water.
• 11

  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.
• 12

  Remove the pan from the water and set on a wire wrack to cool completely.
• 13

  When cooled, cover and refrigerate for at least 8 hours.
• 14

  To serve, run a thin knife around the inside edges of the custard.
• 15

  Invert a serving plate over the pan.
• 16

  Invert the pan and plate together.
• 17

  Lift the pan and allow the syrup to run onto the plate.
• 18

  Serve right away or cover loosely with plastic wrap and refrigerate until ready to serve.
• 19

  Cut into 10 slices.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card