Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings
Recipe by Cooking Light March 1997

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Recipe Summary test

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

294 calories; calories from fat 16%; fat 5.2g; saturated fat 2.1g; mono fat 1.8g; poly fat 0.5g; protein 7.2g; carbohydrates 54.8g; fiber 0.5g; cholesterol 154mg; iron 0.6mg; sodium 85mg; calcium 118mg.
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