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Bananas with Rum Custard Sauce


This rich vanilla and rum custard sauce is served over fresh sliced bananas.  Add a scoop of ice cream to this dessert.


  • 4 egg yolks
  • 2 cups half-and-half or light cream
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1 tablespoon dark rum
  • 1 teaspoon vanilla
  • 6 medium bananas


In the top of a double boiler over hot water, beat together egg yolks, half-and-half, sugar and salt.

Continue cooking and stirring until mixture is slightly thickened. The mixture should be thick enough coat a spoon.

Strain custard through a fine mesh sieve; add rum and vanilla. Let cool, cover with plastic wrap, and chill. When ready to serve, ladle the custard sauce over thinly sliced bananas in small dessert bowls or elegant stemmed dessert glasses.


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