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
We are able to track the history of `recipes` far back into history, in truth as far as the Egypt of the Pharoahs, and maybe even further. In practice though, mostly, these old records were just simple hieroglyphic or cunieform recipes for preparing meals.
In fact, the oldest recipe found, according to experts in ancient history are a few tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful. Progressing into Roman times around 25BC a roman called Apicius created some scripts detailing recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into starters, entrees and desserts, a style of dining still practiced today. He also informs us how the ancient Romans used a good variety of herbs, including a few that will be familiar to modern cooks for example bay, fennel and parsley. Later on, we find a couple of recipe books which date from the fourteenth century : a book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, they are nothing to do with the indian curry that is popular today, but instead descriptions of the types of food prepared for the rich people of the period. Later on in the 1400s, people returning from the crusades brought back a variety of spices and herbs from the East, including spices like parsley, basil and rosemary. The introduction of these new tastes was responsible for an outbreak in recipe books, many of which are now in academic collections. During the following few hundred years, the rich and powerful families of the West competed with each other to lay on the most extravagent banquests, and because of this chefs and their recipe collections were greatly in demand. Notwithstanding that, it wasn`t until the nineteenth century that formal cookery and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collating, testing, and publishing the recipes that were being prepared for the better households. By the advent of the 20th century, cookery books are in high demand, as a result of higher levels of literacy, increased leisure time and having more money. The revolution that is television gave us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting us all to access thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Banana Caramel Custard recipe.
