Ingredients
2 ripe bananas
10 ml lemon juice
65 ml castor sugar
4 large eggs
5 ml ground cinnamon
2.5 ml ground nutmeg
pinch salt
500 ml prepared custard
180 ml white sugar
125 ml coarsely chopped walnuts
banana garnish: some brandy, extra sugar and cinnamon
Method
Mash one of the bananas, add the lemon juice and castor sugar and beat until runny and lump-free. Beat in the eggs, cinnamon, nutmeg, salt and custard. Strain the mixture and pour into 6 timbales or cups that have been sprayed with non-stick spray. Place them into a deep baking tin and fill the tin half-way with boiling water.
Bake the custards in the oven, preheated to 180 ºC for 30 – 35 minutes or until they’re firm. Remove them from the baking tin and allow to cool. Chill for a couple of hours.
For the praline, heat the white sugar over a low heat until it starts to dissolve then increase the heat to medium. Never stir, rather swirl the pan gently. When the sugar has melted, simmer until light golden. Remove from the heat, stir in the nuts and pour the mixture onto an oiled baking sheet. Quickly spread the liquid out evenly and set aside to cool and harden.
For the garnish: heat a little brandy in a small pan, stir in sugar to taste and simmer until dissolved and syrupy. Add the reserved banana (sliced) and cook briefly. Remove from heat and sprinkle with cinnamon. Allow to cool.
To serve, run a knife around the edge of the timbales or cups and invert the custards onto small plates. Garnish with praline pieces and syrupy banana slices.
Serves 6
Source: www.ilovecooking.co.za
