Recipe for cooking banana custard cobblers

Desserts to Go with Coffee and Tea :: Fruit Pies and Cobblers

Banana Custard Cobblers

Custard
1 c. sugar
1/2 c. cornstarch
8 lrg. egg yolks
3 c. whole milk
1 vanilla bean, split lengthwise
6 Tbsp. (34 stick) unsalted butter, room temperature
1/4 c. dark rum

Topping
3/4 c. flour
1/2 c. almonds
6 Tbsp. (packed) golden brown sugar
5 Tbsp. chilled unsalted butter, cut into pieces
3 bananas, thinly sliced

Custard: Whisk sugar, cornstarch and egg yolks in lrg. bowl to blend.

Bring milk and vanilla bean to boil in heavy lrg. saucepan. Gradually whisk hot milk into egg yolk mixture; return mixture to saucepan. Whisk over med.-low heat until custard boils and thickens, about 3 mins.. 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 refrigerated.)

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-c. ramekins or custard c. on baking sheet. Divide custard equally among ramekins, using about ì c. 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 mins..

Remove from oven and cool slightly, about 15 mins..

Serve warm.

Makes approximately 8 servings

Per serving: 575 calories; 29.6 g fat (14.4 g saturated fat; 46 percent calories from fat); 66.9 g carbohydrates; 270 mg cholesterol; 61 mg sodium; 9.3 g protein; 2.4 g fiber