INGREDIENTS

INSTRUCTIONS

GARNISH
This custard is a great dessert for entertaining because it can be made
ahead. It also can be easily doubled and baked in two loaf pans for a large
group.
1. Fill a roasting pan or a 13 x 9-inch baking pan half full of hot tap
water and place on an oven rack in the center of the oven. Heat the oven to
350    degrees.
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 carefully: if it gets too dark it
will taste burned.) Immediately pour the mixture into a 9 x 5-inch loaf
ppan so the sugar (caramel) covers the bottom of the pan completely.
3. In a large bowl, beat the banana and remaining 3/4 cup of sugar with an
electric mixer on high speed until completely liquefied with no lumps. Or
process in a food processor. Beat in the eggs (or process) until
well-blended. (If using a food processor, scrape the mixture into a large
bowl.)
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 pen in the center of the pan of hot water.
Bake for 1 hour and 15 to 20 minutes, or until a knife inserted near the
center comes out clean and the top is browned. Remove th e panfrom the
water and set on a wire rack 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 run onto the plate. Serve right away or
cover loosely with plastic wrap and refrigerate until ready to serve. Cut
into 10 slices.
(Recipe is from THE WOMAN'S DAY COOKBOOK (Round Stone Press, 1995)
Posted to FOODWINE Digest  by "Joanne L. Schweikj" <SCHWEIKJ@FREDONIA.EDU>
on Dec 4, 1997

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