• 5 Ratings
Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 350°F. Place rack in center of oven.

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  • 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 soufflé dish*; tilt to coat the entire bottom of the dish.

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  • 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 soufflé 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.

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  • 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.

Instructions Checklist
Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

*

Briefly warm the souffle dish in the oven so the caramel mixture spreads over the bottom more easily.

Nutrition Facts

296 calories; 11 g total fat; 6 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 178 mg cholesterol; 129 mg sodium. 211 mg potassium; 44 g carbohydrates; 0 g fiber; 38 g sugar; 7 g protein; 340 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 16 mcg folate; 1 mcg vitamin b12; 121 mg calcium; 1 mg iron;

Reviews

5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0