Banana Caramel Custard

• 1 cup sugar
• 1/2 cup water
• Cooking spray
• 2 cups 2% low-fat milk
• 6 tablespoons sugar
• 1/2 cup mashed ripe banana
• 1 tablespoon vanilla extract
• 4 large eggs, lightly beaten
• Mint sprigs (optional)

1. Preheat oven to 350u0b0.
2. Combine 1 cup sugar and water in a small heavy saucepan over medium-high heat; cook until sugar dissolves. Continue cooking an additional 12 minutes or until golden. Immediately pour into 6 (6-ounce) ramekins or custard cups coated with cooking spray, tipping quickly until sugar coats bottoms of ramekins; set aside.
3. Heat milk over medium-high heat in a heavy saucepan to 180u0b0 or until tiny bubbles form around edge (do not boil). Remove from heat.
4. Combine remaining ingredients in a medium bowl; stir well. Gradually add hot milk, stirring with a whisk until blended.
5. Divide banana mixture evenly among ramekins. Place ramekins in a 13 x 9-inch baking pan; add hot water to baking pan to a depth of 1 inch. Bake at 350u0b0 for 50 minutes or until set. Remove from pan; let cool. Cover and refrigerate 8 hours.
6. Loosen edges of custards with a knife or rubber spatula. Invert ramekins onto dessert plates; garnish with mint springs, if desired.

sugar, water, cooking spray, milk, sugar, mashed ripe banana, vanilla, eggs

Taken from www.myrecipes.com/recipe/banana-caramel-custard-0 (may not work)