Baked Banana Coconut Custard

Adapted from martin yan’s asian favorites

Preheat oven to 350f.

Puree the bananas in a food processor.

Then add the coconut milk , eggs and sugar into the food processor and pulse until well mixed.

Pour the banana custard mixture out into a bowl and stir in the shredded coconut.

Butter eight 1 / 2-cup ramekins.

Pour the banana custard into the ramekins , about 3 / 4 way up.

Place the ramekins in a baking pan and pour enough hot water into the pan , water should come halfway up the sides of the ramekins.

Bake the custards until just set , about 20 minutes.

Immediately remove the ramekins from the hot water bath and place them on a rack to cool.

Just before serving , sprinkle the custards evenly with about 1 tablespoon of sugar.

Turn the oven to broil.

Place the custards back into the oven , at least 4 inches from heating element , until sugar caramelizes , about 2 minutes.

Garnish with the chopped candied walnuts.

bananas, canned unsweetened coconut milk, eggs, sugar, sweetened flaked coconut, butter, candied walnuts