This rich custard offers a nod to the famous New Orleans dessert, Bananas Foster. Sliced bananas are baked with the eggs and milk, then the whole dish is sweetened with a rum sauce and whipped topping. Enjoy the custard hot from the oven, or chill it overnight and serve it cold. Flame the sauce as the final step (very impressive for guests but keep a fire extinguisher handy!), then pour over the custard and serve immediately.
2 ½ cups milk
2 ripe bananas
3 eggs, lightly beaten
⅓ cup light brown sugar
¼ teaspoon salt
2 tablespoons dark rum
1 teaspoon vanilla
2 tablespoons banana liqueur (optional)
Whipped topping and sauce
½ pint heavy cream
1 teaspoon sugar
½ teaspoon dark rum
4 tablespoons butter
4 tablespoons light brown sugar
1 teaspoon cinnamon
¼ cup dark rum
Preheat oven to 350°. Lightly grease 6 ramekins or oven-safe dishes and set aside.
Pour milk into heavy saucepan and place on top of the stove over medium to medium-low heat. Allow milk to heat without stirring, until tiny ripples begin to form on the surface. Remove immediately from heat and let cool slightly.
In large bowl, mix together eggs, sugar, salt, rum, vanilla and banana liqueur. Slowly add warm milk, stirring continuously. Pour egg mixture evenly into six ramekins. Place ramekins in casserole or other baking dish, and add about 1 inch of water to the dish to prevent the custard from burning. Bake for 40 to 45 minutes, until a toothpick in the center comes out clean. Custard may be eaten warm or chilled. In medium bowl, whip cream until stiffened. Add sugar and rum and beat for another minute. Chill until ready to serve.
To make sauce, melt butter in heavy saucepan over medium heat. Stir in brown sugar and cinnamon until blended. Add rum. Allow rum to heat through (3 to 5 minutes), then tilt pan slightly, and carefully ignite the rum. Turn off the heat and allow the flames to go out. Pour a few spoonfuls of sauce over each custard dish. Top each dish with whipped cream, sprinkle with cinnamon and serve immediately.
Makes 6 servings.
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I think I’ll try that one once the summer is gone, now it’s too hot to bake here. 😀