Coconut Baked Bananas with Rum Custard Sauce
Servings
Prep Time
Cook Time
Ready In
Recipe: #32027
May 13, 2019
Categories: Desserts, Fancy/Entertaining, Dairy, Eggs, Fruit, Banana, North American, Oven Bake, Milk more
"This is out of my Hot & Spicy cookbook...make the custard ahead of time; the rest will take just minutes...this is great for company..."
Ingredients
Nutritional
- Serving Size: 1 (126 g)
- Calories 214
- Total Fat - 11.4 g
- Saturated Fat - 6.8 g
- Cholesterol - 129.4 mg
- Sodium - 106.5 mg
- Total Carbohydrate - 24.9 g
- Dietary Fiber - 2.2 g
- Sugars - 17.7 g
- Protein - 5.1 g
- Calcium - 35.2 mg
- Iron - 0.9 mg
- Vitamin C - 7.1 mg
- Thiamin - 0 mg
Step 1
For sauce, combine egg; milk, ( half and half or light cream) and sugar in a heavy small saucepan. Cook and stir over medium heat about 6 minutes or till mixture coats a metal spoon. Remove from heat. Stir in rum. Immediately cool by placing the saucepan in a sink of ice water for 2 minutes, stirring constantly. Pour sauce into a bowl. Cover surface with plastic wrap. Chill at least 1 hour or till serving time.
Step 2
Meanwhile, melt butter in a small saucepan. Stir in brown sugar. Cut bananas in half crosswise, the lengthwise. Arrange, cut side down, in a 2-quart rectangular baking dish. Brush entire surfaces of bananas with lemon juice; sprinkle with coconut. Drizzle with brown sugar mixture.
Step 3
Bake, uncovered in a 450°F oven for 10 minutes or till bananas are barely tender and coconut is light golden. To serve, spoon warm bananas into serving dishes. Ladle sauce over bananas.
Tips & Variations
No special items needed.