Instructions: Preheat oven to 350 F. Combine 1 c 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.

Heat milk over medium-high heat in a heavy saucepan to 180 F or until tiny bubbles form around edge (do not boil). Remove from heat.

Combine remaining ingredients in a medium bowl; stir well. Gradually add hot milk, stirring with a whisk until blended. Divide banana mixture evenly among ramekins. Place ramekins in a 13x9-inch baking pan; add hot water to baking pan to depth of 1 inch. Bake at 350 F for 50 minutes or until set. Remove from pan; let cool. Cover and refrigerate 8 hours.

Loosen edges of custards with knife or rubber spatula. Invert ramekins onto dessert plates; garnish with mint sprigs, if desired.

NOTES :

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