Banana Nut Creme Caramel Recipe
Description:
Indulge in the delightful flavors of this Banana Nut Creme Caramel, a dessert that’s sure to impress your family and guests with its decadent taste and elegant presentation. This recipe combines the sweetness of bananas with the rich aroma of dark rum and the nutty crunch of pecans, all enveloped in a luscious caramel sauce. Please note that the listed time does not include chilling time, so plan accordingly for a dessert that’s worth the wait!
Nutritional Information:
- Calories: 302.4 per serving
- Fat Content: 2.7g
- Saturated Fat Content: 0.9g
- Cholesterol Content: 109.2mg
- Sodium Content: 213.1mg
- Carbohydrate Content: 57g
- Fiber Content: 0.5g
- Sugar Content: 54.8g
- Protein Content: 9.8g
Ingredients:
- 1/2 cup sugar
- 3 tablespoons water
- 1 ripe banana
- 1/2 cup dark brown sugar
- 1/3 cup dark rum
- 2 teaspoons vanilla extract
- 2 pinches of salt
- 2 large eggs
- 12 pecan halves
Instructions:
| Step | Description |
|---|---|
| 1 | Preheat your oven to 325°F (163°C). |
| 2 | In a small, heavy saucepan over medium heat, combine the sugar and 3 tablespoons of water. Cook the mixture until the sugar completely dissolves, stirring frequently. |
| 3 | Continue cooking the sugar mixture until it turns golden brown, which should take about 4 minutes. |
| 4 | Immediately pour the caramelized sugar into 4 (6-ounce) ramekins or custard cups that have been lightly coated with cooking spray. Quickly tilt each cup to ensure the caramelized sugar coats the bottom evenly. Set aside. |
| 5 | In a mixing bowl, mash the ripe banana and add the dark brown sugar, dark rum, vanilla extract, salt, and eggs. Whisk the ingredients together until well combined. |
| 6 | Divide the banana mixture evenly among the prepared custard cups. |
| 7 | Place the filled custard cups in a 9-inch square baking pan. Add hot water to the pan, filling it to a depth of 1 inch. |
| 8 | Bake the custards in the preheated oven for 45 minutes or until a knife inserted into the center comes out clean. |
| 9 | Remove the custard cups from the baking pan and allow them to cool slightly. |
| 10 | Cover the custard cups with plastic wrap and chill them in the refrigerator for at least 4 hours, or until thoroughly chilled and set. |
| 11 | Once chilled, run a knife or rubber spatula around the edges of each custard to loosen them from the cups. |
| 12 | To serve, place a dessert plate upside down on top of each custard cup, then carefully invert the cups to release the custards onto the plates. |
| 13 | Drizzle any remaining caramelized syrup over the custards for an extra touch of sweetness. |
| 14 | For added crunch and flavor, top each custard with toasted pecan halves just before serving, if desired. |
Recipe Notes:
- Make sure to use ripe bananas for the best flavor and sweetness.
- Take care when working with hot caramelized sugar to avoid burns.
- For a non-alcoholic version, you can substitute the dark rum with 1/4 cup of apple juice or water.
- Customize the recipe by adding a sprinkle of cinnamon or nutmeg to the banana mixture for extra warmth and spice.
- Feel free to garnish the custards with fresh berries or a dollop of whipped cream for an extra special presentation.
Enjoy this Banana Nut Creme Caramel as a satisfying and sophisticated dessert that’s bursting with flavor and texture! Whether you’re hosting a dinner party or simply treating yourself to a special treat, this recipe is sure to become a favorite in your repertoire.
