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Banana Custard Cobblers

Source of Recipe

Heidi


List of Ingredients

Banana Custard Cobblers

Custard
1 cup granulated sugar
1/2 cup cornstarch
8 large egg yolks
3 cups whole milk
1 vanilla bean, split lengthwise
6 tablespoons (34 stick) unsalted butter, room temperature
1/4 cup dark rum

Topping
3/4 cup all-purpose flour
1/2 cup almonds
6 tablespoons (packed) golden brown sugar
5 tablespoons chilled unsalted butter, cut into pieces
3 bananas, thinly sliced




Recipe

Custard: Whisk sugar, cornstarch and egg yolks in large bowl to
blend.

Bring milk and vanilla bean to boil in heavy large saucepan.
Gradually whisk hot milk into egg yolk mixture; return mixture to
saucepan. Whisk over medium-low heat until custard boils and
thickens, about 3 minutes. Remove from heat. Whisk in butter and
rum. Cool slightly. Discard vanilla bean. Cover with plastic and
refrigerate until cold. (Can be prepared 1 day ahead. Keep
refrigerated.)

Topping: Blend flour, almonds and brown sugar in processor to mix.
Add butter and process, using on/off turns, until coarse crumbs
form. (Can be made 1 day ahead. Transfer to bowl; cover and chill.)

Position rack in center of oven and preheat to 400 degrees F.

Place eight 1-cup ramekins or custard cups on baking sheet. Divide
custard equally among ramekins, using about ì cup for each. Top each
dessert with about 8 banana slices. Spoon topping over banana
slices, dividing equally. Bake cobblers until topping is golden
brown, about 15 minutes.

Remove from oven and cool slightly, about 15 minutes.

Serve warm.

Makes 8 servings