Banana Caramel Custard
Submitted by karen
A silky baked banana custard set over a layer of homemade caramel, similar to a banana flan. Made with evaporated milk, eggs, and fresh nutmeg, then chilled overnight and inverted to serve.
YIELD
10 servingsPREP
40 minCOOK
80 minREADY
120 minPicture a classic flan, but with ripe banana blended right into the custard.
You start by making a golden caramel on the stovetop and pouring it into the bottom of a loaf pan. Then the custard goes on top: bananas whipped smooth with eggs, evaporated milk, vanilla, and freshly grated nutmeg.
The whole thing bakes gently in a water bath until set, then chills overnight. When you flip it out onto a plate, the caramel cascades down the sides in a glossy amber pool.
Garnish with fresh strawberries and slice it like a terrine. It’s elegant, make-ahead, and guaranteed to turn heads at any dinner table.
Chef Tips
- Use slightly overripe bananas. They blend smoother and bring more natural sweetness
- Watch your caramel closely once the sugar liquefies. It goes from golden to burnt in a matter of seconds
- The water bath is essential. It insulates the custard from direct heat and prevents cracks
- Chill for a full 8 hours (overnight is best) so the custard sets firmly enough to unmold cleanly
Ingredients
Directions
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 350℉ (180℃).
- In a small heavy saucepan, heat ½ 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 9×5-inch loaf pan so the sugar covers the bottom of the pan completely.
- In a large bowl, beat the banana and the remaining ¾ cup sugar with an electric mixer on high speed until completely liquefied with no lumps. Beat in the eggs.
- 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.)
- 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.
- 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.
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