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Bananas foster custard
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| Artist: |
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| Categories: |
Creole & Cajun, Desserts, Fruits, Puddings & Custards, Southern |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1 1/2
| cup | Bananas, firm-ripe, sliced | | 2
| tbsp | Lemon juice | | 6
| | Eggs | | 1 1/2
| cup | Milk | | 1/2
| cup | Sugar, granulated | | 2
| tsp | Rum extract | | 2
| tbsp | Butter or margarine | | 1/2
| cup | Brown sugar, firmly packed | | 1/4
| tsp | Cinnamon, ground |
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Procedures:
| 1 | Toss banana slices with lemon juice; drain off excess.?Set aside 6 banana slices for garnish; divide remaining slices evenly among six lightly buttered 6-ounce custard cups.?Set cups in shallow baking pan.?Beat eggs, milk, granulated sugar and rum extract until well blended; pour evenly into custard cups.?Place pan in preheated 350°F. | | 2 | Oven; pour very hot water into pan to within ?inch of top of cups.?Bake about 40 to 50 minutes, until knife inserted near center comes out clean.?Remove cups immediately from hot water; cool on wire rack 5 to 10 minutes.?To serve, gently loosen custards with thin spatula; invert onto serving plates and garnish with reserved banana slices.?Melt butter in small saucepan over low heat; blend in brown sugar, water and cinnamon.?10. | | 3 | Bring to a boil; boil 3 minutes.?1Spoon about 1 tablespoon hot syrup over each custard and serve immediately.?note: this is a variation of the spectacular bananas foster served a famous retaurants in new orleans.?/td> |
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