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Banana-Caramel Custard

Prep time 5 mins
Cook time 5 mins
Stand time 5 mins
Bake time 1 hr
Chill time 3 hrs
Yield Makes 10 servings
The hot water bath helps insulate the custard from the direct heat of the oven and provides a more gentle environment for even baking.

Ingredients

  • 1/2 cup sugar
  • 2 egg yolks
  • 1 large egg
  • 1 (14-oz.) can fat-free sweetened condensed milk
  • 1 (12-oz.) can evaporated fat-free milk
  • 3 ounces 1/3-less-fat cream cheese, softened
  • 1 medium-size ripe banana
  • 1 tablespoon vanilla extract

Nutrition Information

  • calories 231
  • caloriesfromfat 13 %
  • fat 3.3 g
  • satfat 1.7 g
  • monofat 0.6 g
  • polyfat 0.2 g
  • protein 7.8 g
  • carbohydrate 41.8 g
  • fiber 0.4 g
  • cholesterol 75 mg
  • iron 0.3 mg
  • sodium 127 mg
  • calcium 214 mg

How to Make It

  1. Cook sugar in an 8-inch round cake pan (with 2-inch sides) over medium heat, shaking pan occasionally, 5 minutes or until sugar melts and turns light golden brown. Remove pan from heat, and let stand 5 minutes. (Sugar will harden.)

  2. Process egg yolks and next 6 ingredients in a blender until smooth. Pour mixture over caramelized sugar in pan. Cover mixture with aluminum foil.

  3. Place cake pan in a broiler pan. Add hot water (150°) to pan to a depth of 2/3 inch.

  4. Bake at 350° for 1 hour or until a knife inserted in center of custard comes out clean. Remove cake pan from water bath; cool completely on a wire rack. Cover and chill at least 3 hours.

  5. Run a knife around edge of pan to loosen; invert onto a serving plate.

  6. Tip: The 8-oz. blocks of 1/3-less-fat cream cheese have marks on the packaging noting 1 oz. measurements. By using these marks, it is easy to measure the 3 oz. of cream cheese that you need for this recipe.

  7. Note: Nutritional analysis is per slice.