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Banana-Caramel Custard

Banana-Caramel Custard

The hot water bath helps insulate the custard from the direct heat of the oven and provides a more gentle environment for even baking.

Southern Living JULY 2006

  • Yield: Makes 10 servings
  • Cook time:5 Minutes
  • Prep time:5 Minutes
  • Stand:5 Minutes
  • Bake:1 Hour
  • Chill:3 Hours


  • 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


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.

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.

Note: Nutritional analysis is per slice.

Nutritional Information

Amount per serving
  • Calories: 231
  • Calories from fat: 13%
  • Fat: 3.3g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.2g
  • Protein: 7.8g
  • Carbohydrate: 41.8g
  • Fiber: 0.4g
  • Cholesterol: 75mg
  • Iron: 0.3mg
  • Sodium: 127mg
  • Calcium: 214mg

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Banana-Caramel Custard recipe