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    Banana Custard Cobblers

    Source of Recipe


    List of Ingredients

    Banana Custard Cobblers

    1 cup granulated sugar
    1/2 cup cornstarch
    8 large egg yolks
    3 cups whole milk
    1 vanilla bean, split lengthwise
    6 tablespoons (34 stick) unsalted butter, room temperature
    1/4 cup dark rum

    3/4 cup all-purpose flour
    1/2 cup almonds
    6 tablespoons (packed) golden brown sugar
    5 tablespoons chilled unsalted butter, cut into pieces
    3 bananas, thinly sliced


    Custard: Whisk sugar, cornstarch and egg yolks in large bowl to

    Bring milk and vanilla bean to boil in heavy large saucepan.
    Gradually whisk hot milk into egg yolk mixture; return mixture to
    saucepan. Whisk over medium-low heat until custard boils and
    thickens, about 3 minutes. Remove from heat. Whisk in butter and
    rum. Cool slightly. Discard vanilla bean. Cover with plastic and
    refrigerate until cold. (Can be prepared 1 day ahead. Keep

    Topping: Blend flour, almonds and brown sugar in processor to mix.
    Add butter and process, using on/off turns, until coarse crumbs
    form. (Can be made 1 day ahead. Transfer to bowl; cover and chill.)

    Position rack in center of oven and preheat to 400 degrees F.

    Place eight 1-cup ramekins or custard cups on baking sheet. Divide
    custard equally among ramekins, using about cup for each. Top each
    dessert with about 8 banana slices. Spoon topping over banana
    slices, dividing equally. Bake cobblers until topping is golden
    brown, about 15 minutes.

    Remove from oven and cool slightly, about 15 minutes.

    Serve warm.

    Makes 8 servings




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