Banana Caramel Custard Recipes

Steps:

• Preheat oven to 450F.
• For the Crust: In a large bowl, beat butter and sugar, with an electric mixer, until blended.
• Beat in yolk, vanilla, and salt.
• Add flour and beat until moist clumps form.
• Press dough into bottom of 9 inch tart pan with removable bottom.
• Pierce with fork and refrigerate for 1 hour.
• Bake crust until golden (about 15 minutes).
• Cool.
• For the Banana Topping: Reduce oven temperature to 375F.
• Overlap banana slices on crust, covering completely.
• Brush melted butter over banana slices and sprinkle with sugar.
• Bake until just warmed through (4 minutes).
• Drizzle with some caramel sauce (recipe follows).
• Sprinkle with macadamia nuts.
• Serve with ice cream and pass extra caramel sauce around.
• For Caramel Sauce: In a heavy saucepan, heat the cream over medium low heat until bubbles form, along the edges of the pan.
• Keep warm.
• In a heavy saucepan, combine the sugar and lemon juice until well mixed.
• Cover the pot and place it over medium high heat until the sugar melts and bubbles, about 4 minutes.
• Remove the cover and occasionally swirl the pan or stir the mixture until the syrup is a golden amber color, 5 to 8 minutes.
• While cooking, brush the sides of the pan with a wet brush just above the bubbling sugar to keep crystals from forming.
• Stirring constantly, slowly pour in the warm cream.
• Bring to a boil, continuing to stir constantly.
• Cook until slightly thickened, about 3-4 minutes.
• Remove the sauce from the heat, add the butter, and stir until the butter melts and the sauce is smooth.
• Serve immediately or cool to room temperature, then cover tightly and refrigerate for up to two weeks; reheat in a pan of simmering water or a microwave.

Steps:

• 1. Fill a roasting pan or a 13x9-inch baking dish half full of hot tap water and place on an oven rack in the center of the oven.
• 2. Heat the oven to 350.
• 3. 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.
• 4. (Watch the sugar carefully after it liquefies. If it gets too dark it will taste burned.)
• 5. Immediately pour the mixture into a 9x5-inch loaf pan so the sugar covers the bottom of the pan completely.
• 6. In a large bowl, beat the banana and the remaining 3/4 cup sugar with an electric mixer on high speed until completely liquefied with no lumps. Beat in the eggs.
• 7. Add the evaporated milk, vanilla, nutmeg and salt.
• 8. Beat with a mixer on low speed or stir just until blended.
• 9. Pour the mixture into the loaf pan--don\\\'t worry if the caramel cracks.
• 10. Carefully place the baking pan in the center of the pan of hot water.
• 11. Bake 1 hour and 15 minutes to 20 minutes, or until a knife inserted near the center comes out clean and the top is browned.
• 12. Remove the pan from the water and set on a wire wrack to cool completely.
• 13. When cooled, cover and refrigerate for at least 8 hours.
• 14. To serve, run a thin knife around the inside edges of the custard.
• 15. Invert a serving plate over the pan.
• 16. Invert the pan and plate together.
• 17. Lift the pan and allow the syrup to run onto the plate.
• 18. Serve right away or cover loosely with plastic wrap and refrigerate until ready to serve.
• 19. Cut into 10 slices.