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Banana Caramel Custard

Makes: 10 to 12 servings
Prep 40 mins Cool 2 hrs 15 mins Bake 350°F1 hr 15 mins Chill  overnight
Banana Caramel Custard
  • 1 1/2  cups  sugar
  • 3  cups  eggnog
  • 6  eggs
  • 2  teaspoons  vanilla
  • 1/8  teaspoon  salt
  • 2  tablespoons  butter
  • 1/8  teaspoon  ground cinnamon
  • 1 - 2  ripe but firm bananas, sliced 1/4 to 1/2 inch thick

1. Preheat oven to 350 degrees F. Place rack in center of oven.

2. In a heavy 10-inch skillet heat 1/2 cup of the sugar over medium-high heat until sugar begins to melt, shaking the skillet occasionally for even melting. Do not stir. When sugar starts to melt, reduce heat to low; cook about 5 minutes more or until all sugar is melted and golden brown, stirring with a wooden spoon. Immediately pour caramelized sugar into a 10-cup souffle dish*; tilt to coat the entire bottom of the dish.

3. In a large bowl whisk together the remaining 1 cup sugar, the eggnog, eggs, vanilla, and salt until well combined. Pour eggnog mixture into the prepared souffle dish. Place dish in a large, deep roasting pan. Place roasting pan on rack in oven. Pour boiling water into the roasting pan around dish to a depth of 2 inches.

4. Bake in the preheated oven about 1-1/4 hours or until a knife inserted near the center comes out clean (custard will not appear set when gently shaken). Cool custard in roasting pan on a wire rack for 15 minutes. Remove dish from roasting pan. Cool on a wire rack for 2 hours. Cover and chill overnight or for up to 2 days.

5. Just before serving, run a thin metal spatula or sharp knife around edges of custard in dish. Invert a serving plate over dish; turn dish and plate over together. Remove dish. Set custard aside.

6. In a large skillet melt butter. Stir in cinnamon. Add banana slices. Cook for 4 to 6 minutes or until golden, turning slices once halfway through cooking. Arrange bananas over custard on serving plate. Spoon some of the caramel sauce over the bananas.

From the Test Kitchen*
  • Briefly warm the souffle dish in the oven so the caramel mixture spreads over the bottom more easily.
Nutrition Facts (Banana Caramel Custard)
  • Servings Per Recipe 10,
  • cal. (kcal) 296,
  • Fat, total (g) 11,
  • chol. (mg) 178,
  • sat. fat (g) 6,
  • carb. (g) 44,
  • Monounsaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • sugar (g) 38,
  • pro. (g) 7,
  • vit. A (IU) 340,
  • vit. C (mg) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 16,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 129,
  • Potassium (mg) 211,
  • calcium (mg) 121,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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