Title: Bananas foster custard
 Categories: Creole, Desserts
      Yield: 4 Servings
 
  1 1/2 c  Bananas,firm-ripe,sliced
      6    Eggs
    1/2 c  Sugar,granulated
      2 tb Butter or margarine
    1/4 ts Cinnamon,ground
      2 tb Lemon juice
  1 1/2 c  Milk
      2 ts Rum extract
    1/2 c  Brown sugar,firmly packed
 
  1. Toss banana slices with lemon juice; drain off excess.
  2. Set aside 6 banana slices for garnish; divide remaining slices
  evenly among six lightly buttered 6-ounce custard cups.
  3. Set cups in shallow baking pan.
  4. Beat eggs, milk, granulated sugar and rum extract until well
  blended; pour evenly into custard cups.
  5. Place pan in preheated 350'F. oven; pour VERY hot water into pan to
  within 1/2 inch of top of cups.
  6. Bake about 40 to 50 minutes, until knife inserted near center
  comes out clean.
  7. Remove cups immediately from hot water; cool on wire rack 5 to 10
  minutes.
  8. To serve, gently loosen custards with thin spatula; invert onto
  serving plates and garnish with reserved banana slices.
  9. Melt butter in small saucepan over low heat; blend in brown sugar,
  water and cinnamon.
  10. Bring to a boil; boil 3 minutes.
  11. Spoon about 1 tablespoon hot syrup over each custard and serve
  immediately.
  NOTE: This is a variation of the spectacular Bananas Foster served a
  famous retaurants in New Orleans.