-
1
This custard is a great dessert for entertaining because it can be made ahead.
-
2
It also can be easily doubled and baked in two loaf pans for a large group.
-
3
1.
-
4
Fill a roasting pan or possibly a 13 x 9-inch baking pan half full of warm tap water and place on an oven rack in the center of the oven.
-
5
Heat the oven to 350 degrees.
-
6
2.
-
7
In a small heavy saucepan, heat 1/2 c. of the sugar over medium heat for about 5 min, swirling the pan occasionally till the sugar has melted and turns golden.
-
8
(Watch carefully: if it gets too dark it will taste burned.)
-
9
Immediately pour the mix into a 9 x 5-inch loaf ppan so the sugar (caramel) covers the bottom of the pan completely.
-
10
3.
-
11
In a large bowl, beat the banana and remaining 3/4 c. of sugar with an electric mixer on high speed till completely liquefied with no lumps.
-
12
Or possibly process in a food processor.
-
13
Beat in the Large eggs (or possibly process) till well-blended.
-
14
(If using a food processor, scrape the mix into a large bowl.)
-
15
4.
-
16
Add in the evaporated lowfat milk, vanilla, nutmeg, and salt.
-
17
Beat with a mixer on low speed or possibly stir just till blended.
-
18
Pour the mix into the loaf pan.
-
19
(Do not worry if the caramel cracks.)
-
20
5.
-
21
Carefully place the baking pen in the center of the pan of warm water.
-
22
Bake for 1 hour and 15 to 20 min, or possibly till a knife inserted near the center comes out clean and the top is browned.
-
23
Remove th e panfrom the water and set on a wire rack to cold completely.
-
24
When cooled, cover and chill for at least 8 hrs.
-
25
6.
-
26
To serve, run a thin knife around the inside edges of the custard.
-
27
Invert a serving plate over the pan.
-
28
Invert the pan and plate together.
-
29
Lift the pan and allow the syrup to run onto the plate.
-
30
Serve right away or possibly cover loosely with plastic wrap and chill till ready to serve.
-
31
Cut into 10 slices.
