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Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	New Orleans	Creole, Desserts	4	Servings

INGREDIENTS

1 1/2	c	Bananas,firm-ripe,sliced
6		Eggs
1/2	c	Sugar,granulated
2	tb	Butter or margarine
1/4	ts	Cinnamon,ground
2	tb	Lemon juice
1 1/2	c	Milk
2	ts	Rum extract
1/2	c	Brown sugar,firmly packed

INSTRUCTIONS

1. Toss banana slices with lemon juice; drain off excess.
2. Set aside 6 banana slices for garnish; divide remaining slices evenly
among six lightly buttered 6-ounce custard cups.
3. Set cups in shallow baking pan.
4. Beat eggs, milk, granulated sugar and rum extract until well blended;
pour evenly into custard cups.
5. Place pan in preheated 350'F. oven; pour VERY hot water into pan to
within 1/2 inch of top of cups.
6. Bake about 40 to 50 minutes, until knife inserted near center comes out
clean.
7. Remove cups immediately from hot water; cool on wire rack 5 to 10
minutes.
8. To serve, gently loosen custards with thin spatula; invert onto serving
plates and garnish with reserved banana slices.
9. Melt butter in small saucepan over low heat; blend in brown sugar, water
and cinnamon.
10. Bring to a boil; boil 3 minutes.
11. Spoon about 1 tablespoon hot syrup over each custard and serve
immediately.
NOTE: This is a variation of the spectacular Bananas Foster served a famous
retaurants in New Orleans.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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