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1
Fill a roasting pan or a 13x9-inch baking dish half full of hot tap water and place on an oven rack in the center of the oven.
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2
Heat the oven to 350F (180C).
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3
In a small heavy saucepan, heat 1/2 cup of the sugar over medium heat for about 5 minutes, swirling the pan occasionally until the sugar has melted and turns golden brown.
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4
(Watch the sugar carefully after it liquefies.
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5
If it gets too dark it will taste burned.)
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6
Immediately pour the mixture into a 9x5-inch loaf pan so the sugar covers the bottom of the pan completely.
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7
In a large bowl, beat the banana and the remaining 3/4 cup sugar with an electric mixer on high speed until completely liquefied with no lumps.
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8
Beat in the eggs.
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9
Add the evaporated milk, vanilla, nutmeg, and salt.
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10
Beat with a mixer on low speed or stir just until blended.
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11
Pour the mixture into the loaf pan.
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12
(Don't worry if the caramel cracks.)
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13
Carefully place the baking pan in the center of the pan of hot water.
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14
Bake 1 hour and 15 minutes to 20 minutes, or until a knife inserted near the center comes out clean and the top is browned.
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15
Remove the pan from the water and set on a wire wrack to cool completely.
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16
When cooled, cover and refrigerate for at least 8 hours.
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17
To serve, run a thin knife around the inside edges of the custard.
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18
Invert a serving plate over the pan.
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19
Invert the pan and plate together.
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20
Lift the pan and allow the syrup to runonto the plate.
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21
Serve right away or cover loosely with plastic wrap and refrigerate until ready to serve.
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22
Cut into 10 slices.
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23
In a small heavy saucepan, heat 1/2 cup of the sugar over medium heat for about 5 minutes, swirling the pan occasionally until the sugar has melted and turns golden brown.
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24
(Watch the sugar carefully after it liquefies.
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25
If it gets too dark it will taste burned.)
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26
Immediately pour the mixture into a 9x5-inch loaf pan so the sugar covers the bottom of the pan completely.
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27
In a large bowl, beat the banana and the remaining 3/4 cup sugar with an electric mixer on high speed until completely liquefied with no lumps.
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28
Beat in the eggs.
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29
Add the evaporated milk, vanilla, nutmeg, and salt.
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30
Beat with a mixer on low speed or stir just until blended.
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31
Pour the mixture into the loaf pan.
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32
(Don't worry if the caramel cracks.)
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33
Carefully place the baking pan in the center of the pan of hot water.
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34
Bake 1 hour and 15 minutes to 20 minutes, or until a knife inserted near the center comes out clean and the top is browned.
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35
Remove the pan from the water and set on a wire wrack to cool completely.
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36
When cooled, cover and refrigerate for at least 8 hours.
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37
To serve, run a thin knife around the inside edges of the custard.
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38
Invert a serving plate over the pan.
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39
Invert the pan and plate together.
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40
Lift the pan and allow the syrup to runonto the plate.
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41
Serve right away or cover loosely with plastic wrap and refrigerate until ready to serve.
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42
Cut into 10 slices.
