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Banana Caramel Custard

Banana Caramel Custard

Cooking Light MARCH 1997

  • Yield: 6 servings


  • 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°.

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. Immediately 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° 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° 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.

Nutritional Information

Amount per serving
  • Calories: 294
  • Calories from fat: 16%
  • Fat: 5.2g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.5g
  • Protein: 7.2g
  • Carbohydrate: 54.8g
  • Fiber: 0.5g
  • Cholesterol: 154mg
  • Iron: 0.6mg
  • Sodium: 85mg
  • Calcium: 118mg

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Banana Caramel Custard Recipe