Banana Custard Cobblers Recipe
Ingredients:
- Custard
- 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
- Topping
- 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
Directions:
- Custard: Whisk sugar, cornstarch and egg yolks in large bowl to blend.
- 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 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-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