1 1/2 cup bananas,firm-ripe,sliced
6 eggs
1/2 cup sugar,granulated
2 tbsp butter or margarine
1/4 tsp cinnamon,ground
2 tbsp lemon juice
1 1/2 cup milk
2 tsp rum extract
1/2 cup brown sugar,firmly packed
Directions
1. Toss banana slices with lemon juice; drain off excess.
2. Set aside 6 banana slices for garnish; divide remaining slices
evenly among six lightly buttered 6-ounce custard cups.
3. Set cups in shallow baking pan.
4. Beat eggs, milk, granulated sugar and rum extract until well
blended; pour evenly into custard cups.
5. Place pan in preheated 350'F. oven; pour VERY hot water into pan to
within 1/2 inch of top of cups.
6. Bake about 40 to 50 minutes, until knife inserted near center
comes out clean.
7. Remove cups immediately from hot water; cool on wire rack 5 to 10
minutes.
8. To serve, gently loosen custards with thin spatula; invert onto
serving plates and garnish with reserved banana slices.
9. Melt butter in small saucepan over low heat; blend in brown sugar,
water and cinnamon.
10. Bring to a boil; boil 3 minutes.
11. Spoon about 1 tablespoon hot syrup over each custard and serve
immediately.
NOTE: This is a variation of the spectacular Bananas Foster served a
famous retaurants in New Orleans.
Servings: 4 servings
Bananas Foster Custard Recipe brought to you by Recipe Ideas
Categories: Banana; Fruit
The History of Recipes
Food historians have tracked the existence of recipes far back into antiquity, in truth as far back into recorded history as the ancient Egyptians, and maybe further still. Interesting though that maybe, generally, these ancient records were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
As we move into The time of the romans 25BC a roman called Apicius wrote a few documents describing recipes cooked by his fellow Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the chefs of Roman times made use of many different herbs, including some familiar names for example bay, rue and dill. Later, in the 15th century, people returning from the crusades brought back many spices and herbs from middle-east cuisine, including spices such as coriander, parsley, basil and rosemary. The introduction of these new herbs and spices prompted an explosion in recipe publications, the majority of which are now in private libraries. By the time we get to the twentieth century, cook books were in high demand, mostly due to higher levels of literacy, leisure time and disposable income. |
We hope you enjoy this Bananas Foster Custard recipe.
