posted by Sue Freeman 01-26-99 8:09 AM
CookWare(tm) from Cooking Light(r)
Banana-Nut Creme Caramel
SOURCE: Cooking Light YEAR: 1998 ISSUE: December PAGE: 115
1/3 cup granulated sugar
3 tablespoons water
1/2 cup mashed ripe banana (about 1 banana)
1/3 cup packed dark brown sugar
2 tablespoons dark rum
1/4 teaspoon vanilla extract
1/8 teaspoon salt
1 (12-ounce) can evaporated skim milk
2 large eggs, lightly beaten
4 pecan halves, toasted (optional)
Preheat oven to 325 degrees.
Combine granulated sugar and 3 tablespoons water in a small, heavy saucepan over medium heat; cook until< sugar dissolves, stirring frequently. Continue cooking until golden (about 4 minutes). Immediately pour into 4 (6-ounce) ramekins or custard cups coated with cooking spray, tilting each cup quickly until caramelized sugar coats bottom of cup. Set aside.
Combine banana and next 6 ingredients (banana through eggs), stirring well with a whisk. Divide mixture evenly among prepared custard cups. Place cups in a 9-inch square baking pan, and add hot water to pan to a depth of 1 inch. Bake at 325 degrees for 45 minutes or until a knife inserted in center comes out clean. Remove cups from pan. Cover and chill at least 4 hours.
Loosen the edges of custards with a knife or rubber spatula. Place a dessert plate, upside down, on top of each cup, and invert onto plates. Drizzle any of the remaining caramelized syrup over the custards. Top with toasted pecans if desired. Yield: 4 servings.
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