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Plantation Banana Custards
in Diana's Recipe Book
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Double this recipe, and serve this creamy banana custard to guests for dessert after a light dinner, or eat a chilled one for an afternoon snack. Bananas are a very good source of potassium. These little custards are great on a warm summer evening, or for a "comfort food" on a chilly winter's night.
4 egg yolks
1¼ cups heavy whipping cream
Drop of vanilla extract
3 bananas, sliced
Soft brown sugar
Beat the egg yolks, then blend in the cream. Add the vanilla extract.
Lay the slices of 2 bananas in the bottom of two 6 ounce ramekins and pour
the custard on top. Peel the remaining banana and slice crosswise into slices
1/8 inch thick. Arrange 7 or 8 slices over the top of each custard and sprinkle
2 tsp. of the brown sugar evenly over each surface. Bake at 350ºF (180ºC) for
about 20 minutes, or until sugar is golden brown. Serve warm, or chilled.
Makes 2 Custards.
|Date: July 24, 2002|