Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

January 2019

Desserts Recipes

Seafood Recipes

Corn and Crab Chowder

Corn and Crab Chowder Recipe
4 tb Unsalted butter 1 md Onion, chopped 1 Clove garlic, chopped 3 c Fresh corn kernels 1/4 c W...

read more

Banana Caramel Custard Recipe

Banana Caramel Custard recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Banana Caramel Custard recipe  PDF


1 1/4 c Sugar
2 md Slightly overripe bananas,
Peeled and cut into pieces 8 lg Eggs
2 cn Evaporated milk,(12 oz each)
2 ts Vanilla e tract
1/2 ts Grated nutmeg
1/4 ts Salt
Strawberries(garnish) optional Recipe by: Woman's Day Cookbook 1. Fill a roasting pan or a 13 9 inch baking dish half full of hot
tap water and place on an oven rack in the center of the oven. Heat the oven to 350F. 2. 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. (Watch the sugar carefully after it liquefies. If it gets too dark it will taste burned.) Immediately pour the mi ture into a 9 5 inch loaf pan so the sugar covers the bottom of the pan completely. 3. In a large bowl, beat the banana and the remaining 3/4 cup sugar
with an electric mi er on high speed until completely liquefied with no lumps. Beat in the eggs. 4. Add the evaporated milk, vanilla, nutmeg, and salt. Beat with a
mi er on low speed or stir just until blended. Pour the mi ture into the loaf pan. (Don't worry if the caramel cracks.) 5. Carefully place the baking pan in the center of the pan of hot
water. 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. Remove the pan from the water and set on a wire wrack to cool completely. When cooled, cover and refrigerate for at least 8 hours. 6. To serve, run a thin knife around the inside edges of the
custard. Invert a serving plate over the pan. Invert the pan and plate together. Lift the pan and allow the syrup to runonto the plate. Serve right away or cover loosely with plastic wrap and refrigerate until ready to serve. Cut into 10 slices.

Banana Caramel Custard recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
619 people have voted
Last Reviewed on 2019-01-21



Monday, Jan 21 2019 Download & Print Banana Caramel Custard recipe  PDF   Desserts recipes RSS   New

2019 Best Cooking Recipes

New Recipes

Italian Olive Bread

New Cooking Recipes

Party Mix Karen Kugelman's
Party Mix Karen Kugelman's Recipe


3 c Cherrios 3 c Rice che 3 c Wheat che 3 c Corn che 3 c Thin pretzels 1/3 c Butter 4 ts Worcestershire sauce 1 ts Garlic salt 1 ts Onion salt. 1 ts Celery salt Melt butter, add rest of seasonings. Pour over mi ed cereals in roaster pans. Bake in 350 over for 1 hour, stirring occasionally (every 10 minutes or so). Reformatted by: CYGNUS, HCPM52C ...

Cooking Magazines: Chex Mix Recipes » January 2019   Chex Mix recipes RSS   Thumsb up

Dish Of The Day

Plum Tomato Tart

Plum Tomato Tart Recipe
1 lg Egg white 3 tb Olive oil 6 Phyllo dough sheets (14 18 ) 5 ts Breadcrumbs dry 1/3 c Dijon ...
read more

Category: » Easy Recipes

View more dishes

>