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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/3 cup granulated sugar |
3 tablespoons water |
cooking spray |
1/2 cup mashed ripe banana (about 1 banana) |
1/3 cup packed dark brown sugar |
2 tablespoons dark rum |
1/4 teaspoon vanilla extract |
1/8 teaspoon salt |
1 (12-ounce) can evaporated skim milk |
2 large eggs, lightly beaten |
4 pecan halves, toasted (optional) |
Directions:
1. Preheat oven to 325°.
2. Combine granulated sugar and 3 tablespoons water in a small, heavy saucepan over medium heat; cook until sugar dissolves, stirring frequently. Continue cooking until golden (about 4 minutes). Immediately pour into 4 (6-ounce) ramekins or custard cups coated with cooking spray, tilting each cup quickly until caramelized sugar coats bottom of cup. Set aside.
3. Combine banana and next 6 ingredients (banana through eggs), stirring well with a whisk. Divide mixture evenly among prepared custard cups. Place cups in a 9-inch square baking pan, and add hot water to pan to a depth of 1 inch. Bake at 325° for 45 minutes or until a knife inserted in center comes out clean. Remove cups from pan. Cover and chill at least 4 hours.
4. Loosen the edges of custards with a knife or rubber spatula. Place a dessert plate, upside down, on top of each cup, and invert onto plates. Drizzle any of the remaining caramelized syrup over the custards. Top with toasted pecans if desired.
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