Coconut Baked Bananas with Rum Custard Sauce
"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 is 8 servings
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 by Step Method
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
No special items needed.
2 Reviews
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