Banana crème caramel

Total Time
1 hr 42 min
12 min
1 hr 30 min
This is a showstopper party dish, whether you’re hosting or bringing a dessert. Since it needs to chill for several hours, it’s a make-ahead dream that's perfect for entertaining, since it's ready whenever you are. And the longer it sits, the more the caramel topping will liquefy and take on a sauce-like consistency. Sugar syrup can be very temperamental; once the sugar dissolves, take care not to stir the syrup so that it doesn't seize up on you. And be very careful when you are pouring the caramel syrup into the bowls. Because the syrup is so sticky, it can result in a painful burn if it gets on your skin.



5 medium, ripe


1 item(s), large, large

Fat free sweetened condensed milk

14 oz

Fat free evaporated milk

12 fl oz

Liquid egg substitute

1 cup(s)


½ fl oz

Vanilla extract

2 tsp


1 cup(s)


3 Tbsp


  1. In a large bowl combine the bananas, condensed milk, evaporated milk, egg substitute, rum, egg, and vanilla; whisk until blended and frothy.
  2. In a small heavy-bottomed saucepan combine the sugar and water over high heat. Cook, stirring constantly, until the sugar dissolves, 1–2 minutes.
  3. Reduce the heat to medium and cook, swirling the pan occasionally (do not stir), until the mixture has become a very thin liquid and is a deep caramel brown, 7–10 minutes.
  4. Pour the caramel syrup into 2 (4-cup) glass bowls or soufflé dishes, swirling to coat the bottoms and partway up the sides. Pour the banana mixture into the bowls.
  5. Put the bowls into a large baking dish; add enough hot water to the baking dish to come halfway up the sides of the bowls. Bake until the custards are set and a knife inserted into the center of a custard comes out clean, about 11/2 hours. Cool on a rack, then refrigerate, covered, until thoroughly chilled, at least 4 hours.
  6. To serve, invert custards onto platters, letting caramel syrup pool around custard. Cut each into 8 servings.