Let’s talk custard! Ok, so custard can be difficult. But this gluten-free baked custard with grilled bananas might change your mind.
In this recipe, I use the BASIC custard ingredients, then fry up some bananas to top off this baked custard in the end. It’s spectacular! And an excellent dessert to show off your skills and talents 😉 Ok so custard is not as hard as you think when it comes to baking it. There are a few components you’ll need to have. One is an egg. The other is some sugar. And the other? Milk. Complicated? Right?
There are many different ways to make a custard with these three ingredients, but the basic ratio for the classic baked custard recipe is about 1 cup of milk to 1 large egg and 2 tablespoons of sugar. Many recipes call for more egg, or possibly even more sugar. But I feel that sticking to this 1:1:1 ratio works quite well. The thing you’ll have to get to know is your oven here. All oven temperatures and times vary within each home. Figuring out how the heat distributes at the 350 degree mark will help you in the long run. It may take a few goes at it to get the correct results, but with time, you’ll get it! My oven cooked this baked custard perfectly when I let it cook for just under an hour at 350 degrees. It was still a bit jiggly when it was finished.
You want to make sure the water bath is in the oven the entire time. While the custard bakes, the water inside your sided baking sheet will begin to evaporate. Resulting in a loss of H2O. When you don’t have enough H2O, your custard will begin to overheat and the outside will cook faster than the center. So, peek in the oven to see if the water level has gone down. If it has, simply add more water to the baking sheet. When you add it, try and heat it up a bit before pouring in. I don’t know what it is but the grilled bananas cooked in the liqueur just make this dish taste so wonderful. They’re caramelized and bursting with flavor and the bananas really just compliment this baked custard.
You have got to make this dessert for Valentine’s Day! You’ll be a showoff, but a proud showoff. It’s really fun to make and honestly, it’s desserts like these that I love most. Huge cakes with too many ingredients are just so overdone in my opinion. So, this is a break from all of those! Plus, I’m not a huge gluten-free cake fan. Alot of my desserts require very few ingredients, are not very large, and usually consist of some sort of chocolate 😉 Let me know how this dish turns out for you when you make it!! I can’t wait to hear!