Banana-Nut Crème Caramel

Cooking Light
4 servings


+ Add To Shopping List
1/3 cup granulated sugar
3 tablespoons water
Cooking spray
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°.

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° 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.

Created date

October 2003

Nutritional Information

Calories 274
Caloriesfromfat 13 %
Fat 3.9 g
Satfat 1 g
Monofat 1.6 g
Polyfat 0.6 g
Protein 10 g
Carbohydrate 51.2 g
Fiber 0.9 g
Cholesterol 114 mg
Iron 1.1 mg
Sodium 209 mg
Calcium 277 mg