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Custard: Bananas Foster Custard




Source of Recipe


Diana's Kitchen


List of Ingredients




1 1/2 cups bananas, firm-ripe, sliced
2 tablespoons lemon juice
6 eggs
1 1/2 cups milk
1/2 cup granulated sugar
2 teaspoons rum extract
2 tablespoons butter or margarine
1/2 cup brown sugar, firmly packed
1/4 teaspoon ground cinnamon


Recipe



Toss banana slices with lemon juice; drain off excess. Set aside 6 banana slices for garnish; divide remaining slices evenly among six lightly buttered 6-ounce custard cups. Set cups in shallow baking pan. Beat eggs, milk, granulated sugar and rum extract until well blended; pour evenly into custard cups.
Place pan in preheated 350°. oven; pour VERY hot water into pan to within 1/2 inch of top of cups. Bake about 40 to 50 minutes, until knife inserted near center comes out clean. Remove cups immediately from hot water; cool on wire rack 5 to 10 minutes.

To serve, gently loosen custards with thin spatula; invert onto serving plates and garnish with reserved banana slices. Melt butter in small saucepan over low heat; blend in brown sugar, water and cinnamon. Bring to a boil; boil 3 minutes. Spoon about 1 tablespoon hot syrup over each custard and serve immediately.

YIELD: 4 Servings