Banana Caramel Custard

Recipe from Cooking Light

More From Cooking Light

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

Ingredients

  • 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)

Preparation

  1. Preheat oven to 350°.
  2. 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.
  3. 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.
  4. Combine remaining ingredients in a medium bowl; stir well. Gradually add hot milk, stirring with a whisk until blended.
  5. 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.
  6. Loosen edges of custards with a knife or rubber spatula. Invert ramekins onto dessert plates; garnish with mint springs, if desired.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Banana Caramel Custard Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy