AuthorSarah RacineYield = four 1/2 cup custards
This fun treat is the perfect cross between Southern Banana Pudding and Classic Creme Brûlée. The custard is best made a day before you want to serve it, but make the caramelized bananas right before serving!
300F, or 275F convection, middle rack
You will need a 9 x 13 pan or half sheet tray as well as 4 heatproof ramekins or short glass jars, able to hold up to 8 fluid ounces each.
Peel your very ripe bananas, and mash vigorously with a wooden spoon or silicone spatula. Strain banana mash through a fine mesh strainer, stirring to remove all excess liquid (if your bananas are frozen, there will be lots of liquid expelled). Set strained banana solids aside.
No electric mixing equipment is required, just a whisk.
In a separate medium size bowl, whisk your yolks vigorously for 30 seconds.
Add your sugar, half and half, and vanilla, and whisk for 30 seconds until the sugar is dissolved.
Last, add your strained banana mash and whisk again for 30 seconds.
Some custards require you to heat your milk/cream to dissolve the solid sugar, but because most the sweetness comes from the bananas, you do not need to worry about doing this.
Put each ramekin or glass cup into your 9 x 13 pan, evenly spaced from one another, and pour just under 1/2 cup of custard into each cup (you can also ladle the custard into your individual cups from the bowl if desired).
In a heatproof pourable measuring cup, fill with two cups of hot water (from the tap is fine) and set aside.
Carefully place your pan filled with custard cups inside your oven. Once safely inside the oven, carefully pour your hot water into the pan (taking care NOT to splash water into your custards), until the hot water reaches at least halfway up the sides of the custard cups. Cover the entire pan loosely with a sheet of foil (I usually just lay mine on top).
Bake for about 35 minutes , until custards only slightly wiggle in the very center. If you don't see any wiggle you have overbaked them. Remember that the custards continue to set when they chill, so slightly underdone is better than overdone.
Remove your sheet of foil, and take the utmost care when removing your pan from the oven, taking note that hot water can slosh with sudden movements.
It might seem dangerous and annoying to bake your custards in this water bath (also referred to as "Ban Marie" in French), but water ensures that the custards cook evenly and remain velvety smooth thanks to its high specific heat.
After 5 minutes , remove your custards one at a time from the water bath CAREFULLY, being mindful of the still hot water surrounding them. Place immediately into the fridge to chill for at least 4 hours, and ideally overnight.
Best served cold straight from the ramekin with Caramelized Banana Sauce (instructions below).
Melt butter in nonstick pan on medium low heat. Once butter is melted, add the brown sugar and salt and stir until dissolved and gooey. Spread the sauce evenly through the bottom of the pan, and add banana slices in a single layer to the sauce, not stirring until 2 minutes have passed. Then, stir and cook for an additional 2 minutes .
Spoon the warm sauce over tops of the chilled custards before serving.
Ingredients
Directions
300F, or 275F convection, middle rack
You will need a 9 x 13 pan or half sheet tray as well as 4 heatproof ramekins or short glass jars, able to hold up to 8 fluid ounces each.
Peel your very ripe bananas, and mash vigorously with a wooden spoon or silicone spatula. Strain banana mash through a fine mesh strainer, stirring to remove all excess liquid (if your bananas are frozen, there will be lots of liquid expelled). Set strained banana solids aside.
No electric mixing equipment is required, just a whisk.
In a separate medium size bowl, whisk your yolks vigorously for 30 seconds.
Add your sugar, half and half, and vanilla, and whisk for 30 seconds until the sugar is dissolved.
Last, add your strained banana mash and whisk again for 30 seconds.
Some custards require you to heat your milk/cream to dissolve the solid sugar, but because most the sweetness comes from the bananas, you do not need to worry about doing this.
Put each ramekin or glass cup into your 9 x 13 pan, evenly spaced from one another, and pour just under 1/2 cup of custard into each cup (you can also ladle the custard into your individual cups from the bowl if desired).
In a heatproof pourable measuring cup, fill with two cups of hot water (from the tap is fine) and set aside.
Carefully place your pan filled with custard cups inside your oven. Once safely inside the oven, carefully pour your hot water into the pan (taking care NOT to splash water into your custards), until the hot water reaches at least halfway up the sides of the custard cups. Cover the entire pan loosely with a sheet of foil (I usually just lay mine on top).
Bake for about 35 minutes , until custards only slightly wiggle in the very center. If you don't see any wiggle you have overbaked them. Remember that the custards continue to set when they chill, so slightly underdone is better than overdone.
Remove your sheet of foil, and take the utmost care when removing your pan from the oven, taking note that hot water can slosh with sudden movements.
It might seem dangerous and annoying to bake your custards in this water bath (also referred to as "Ban Marie" in French), but water ensures that the custards cook evenly and remain velvety smooth thanks to its high specific heat.
After 5 minutes , remove your custards one at a time from the water bath CAREFULLY, being mindful of the still hot water surrounding them. Place immediately into the fridge to chill for at least 4 hours, and ideally overnight.
Best served cold straight from the ramekin with Caramelized Banana Sauce (instructions below).
Melt butter in nonstick pan on medium low heat. Once butter is melted, add the brown sugar and salt and stir until dissolved and gooey. Spread the sauce evenly through the bottom of the pan, and add banana slices in a single layer to the sauce, not stirring until 2 minutes have passed. Then, stir and cook for an additional 2 minutes .
Spoon the warm sauce over tops of the chilled custards before serving.
