*  Exported from  MasterCook  *
 
                           BANANA CARAMEL CUSTARD
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/4   c            Sugar
    2       md           Slightly overripe bananas,
                         Peeled and cut into pieces
    8       lg           Eggs
    2       cn           Evaporated milk,(12 oz each)
    2       ts           Vanilla extract
      1/2   ts           Grated nutmeg
      1/4   ts           Salt
                         Strawberries (garnish)
                         -optional
 
   Recipe by: Woman’s Day Cookbook
   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.  Heat the oven to 350F.
   
   2.  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. (Watch the sugar carefully after
   it liquefies.  If it gets too dark it will taste
   burned.) Immediately pour the mixture into a 9x5-inch
   loaf pan so the sugar covers the bottom of the pan
   completely.
   
   3.  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.  Beat in the
   eggs.
   
   4.  Add the evaporated milk, vanilla, nutmeg, and
   salt.  Beat with a mixer on low speed or stir just
   until blended.  Pour the mixture into the loaf pan.
   (Don't worry if the caramel cracks.)
   
   5.  Carefully place the baking pan in the center of
   the pan of hot water.  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. Remove the pan
   from the water and set on a wire wrack to cool
   completely.  When cooled, cover and refrigerate for at
   least 8 hours.
   
   6.  To serve,  run a thin knife around the inside
   edges of the custard.  Invert a serving plate over the
   pan.  Invert the pan and plate together.  Lift the pan
   and allow the syrup to runonto the plate.  Serve right
   away or cover loosely with plastic wrap and
   refrigerate until ready to serve.  Cut into 10 slices.
  
 
 
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