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
Recipes as an idea can be tracked back into the distant past, in fact as far back into recorded history as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that maybe, these, early cookbooks were just very simple hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the most ancient recipe in existence, according to academics is a collection of ancient tablets in the Sumerian language describing 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. As we move into The time of the romans around 25BC a roman called Apicius wrote a collection of documents which described recipes prepared by wealthy Romans. In his works, Apicius tells us how the roman meals were divided into starters, entrees and dessert, a style of dining still practiced today. Aspicius tells us how the ancient Romans were skilled in the use of many different aromatic flavors, including many that are still in use today such as basil, fennel and dill. As we move on, we find two interesting cookery books which date from the fourteenth century - a cookery book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, they are nothing to do with the curry that is popular today, but instead recipes for the types of meals prepared for the nobility of the period. Later, in the fifteenth century, people returning from the crusades brought back many new spices and herbs from the holy land, including coriander, parsley, and rosemary. The introduction of these new herbs and spices was responsible for an outbreak in publications on food, many of which are now in private libraries. During the next few centuries, the powerful and wealthy tried to lay on the most exotic meals, and consequentially the best cooks and their recipes were at a premium. Even so, it was during the 1800s that formal cookery and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to assembling, trying out, and recording recipes for their fellow cooks to enjoy. By the advent of the 20th century, cookbooks are increasing in popularity mostly due to better eduction, more leisure time and having more money to spend. The revolution that is television gave us celebrity chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Banana Caramel Custard recipe.
