Desserts Recipes - Banana Caramel Custard Recipe

Ingredients

SERVES 10

• 300g/11oz granulated sugar

• 2 bananas (sliced)

• 8 eggs

• 600ml/1pt evaporated milk

• 2 teaspoons vanilla essence

• 1/2 teaspoon grated nutmeg

• 1/4 teaspoon salt

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Method:

1. Fill a large deep roasting tin half full of hot water and place on an oven rack in the centre of the oven. Heat the oven to 180°C/350°F/Gas mark 4.

2. In a small heavy-based saucepan, heat 100g/4oz sugar over a medium heat for about 5 minutes, swirling the pan occasionally until the sugar has melted and turns golden brown.

3. Immediately pour the mixture into a 23 x 12cm/9 x 5in cake tin so the sugar covers the bottom of the tin completely.

4. In a large bowl, beat the banana and the remaining sugar with an electric mixer on a high speed until completely liquefied with no lumps. Beat in the eggs.

5. Add the evaporated milk, vanilla, nutmeg and salt. Beat with a mixer on a low speed or stir until just blended. Pour the mixture into the cake tin.

6. Carefully place the cake tin in the centre of the pan of hot water. Bake for 1 1/4 hours. Remove the tin from the water and set on a wire rack to cool completely.

7. When cooled, cover and refrigerate for at least 8 hours.