Banana Caramel Custard

1. 1

   Preheat oven to 350u00b0.

2. 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. 3

   Heat milk over medium-high heat in a heavy saucepan to 180u00b0 or until tiny bubbles form around edge (do not boil). Remove from heat.

4. 4

   Combine remaining ingredients in a medium bowl; stir well. Gradually add hot milk, stirring with a whisk until blended.

5. 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 350u00b0 for 50 minutes or until set. Remove from pan; let cool. Cover and refrigerate 8 hours.

6. 6

   Loosen edges of custards with a knife or rubber spatula. Invert ramekins onto dessert plates; garnish with mint springs, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.