1 1/4 cup sugar
2 medium slightly overripe bananas,
1 peeled and cut into pieces
8 large eggs
2 can evaporated milk,(12 oz each)
2 tsp vanilla extract
1/2 tsp grated nutmeg
1/4 tsp salt
1 strawberries(garnish), optional
Directions
Recipe by: Woman's Day Cookbook 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. 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 mixture into a 9x5-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 mixer 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
mixer on low speed or stir just until blended. Pour the mixture 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.
Servings: 10 servings
Banana Caramel Custard Recipe brought to you by Recipe Ideas
Categories: Banana; Candy; Dessert; Fruit
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions back into ancient history, certainly as far back into history as the ancient Egyptians, and possibly even further. Having said that, sadly, these ancient cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the most ancient recipe discovered so far, according to Professor Solomon Katz, are some tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated. Later on, in The time of the romans 25BC a Roman scholar, called Apicius, assembled some scrolls showing how to cook the recipes cooked by the Romans. In his scrolls, he recounts how the meals were divided into hors d`oeuvres, entrees and dessert, a very modern way of dining. Aspicius also recounts how the Roman cooks used a wide range of aromatic flavours, including many that are still in use today like basil, rue and parsley. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from Arab cuisine, including parsley, basil and rosemary. These new foods and tastes caused a surge in recipe publications, most of which are now in private libraries. Over the succeeding few centuries, the wealthy families of Europe strove to offer the best banquets, and because of this the best cooks and their collection of recipes were greatly in demand. However, it wasn`t until the 1800s that haute cuisine and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to assembling, trying out, and recording recipes to help cooks of their time. When we get to the 20th century, recipe publications are greatly in demand due to higher levels of literacy, people having increased free time and being a little richer. The TV revolution brought us TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everyone to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Banana Caramel Custard recipe.
