Coconut Baked Bananas with Rum Custard Sauce

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Coconut Baked Bananas with Rum Custard Sauce
Coconut Baked Bananas with Rum Custard Sauce
Coconut Baked Bananas with Rum Custard Sauce
Coconut Baked Bananas with Rum Custard Sauce
Coconut Baked Bananas with Rum Custard Sauce
Coconut Baked Bananas with Rum Custard Sauce
8
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In

Recipe: #32027

May 13, 2019

Categories: Desserts, Fancy/Entertaining, Dairy, more

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"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..."

Original recipe yields 8 servings
OK
I've Tried It

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.
Tags : Desserts Fancy/Entertaining

Related

Write Review
pelysma

We really liked this dessert but we had trouble in making it. We wound up making it twice. The first time the mixture separated and the egg cooked. So we made it in a double boiler. That time the egg didn't cook and we were able to finish the dessert.

review by:
(16 Jul 2020)
KATO BABY

Yum this was so good. It was rich, creamy and delicious. The texture and flavor was perfect. The bananas were tender and delicious, the rum cream was devine and the the syrup created from the butter, lemon juice, sugar and banana put this dessert over the top. I made 1/2 the cream without rum for my dh. We both enjoyed our versions of this tasty treat. Thank you for sharing Teresa.

review by:
(23 Apr 2020)