Banana Caramel Custard

posted by Sue Freeman 01-26-99 8:09 AM

CookWare(tm) from Cooking Light(r)

Banana Caramel Custard
SOURCE: Cooking Light YEAR: 1997 ISSUE: March PAGE: 113

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)

Preheat oven to 350 degrees.

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. mmediately 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 180 degrees 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 x 9-inch baking pan; add hot water to baking pan to a depth of 1 inch. Bake at 350 degrees 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. Yield: 6 servings.

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