Welcome to another Sunday Supper! Since Valentine’s Day is quickly approaching, our theme this week was Cooking for Two. V-Day or not, I think it’s a great one. Cooking for two people is actually kind of difficult, and it’s always nice to have more recipes for that, especially if you are a childless couple or empty nesters, and two people at your dinner table is the norm.
I always feel that dessert is the toughest thing for getting *only* two servings. The vast majority of sweet recipes make waaaayyy more than two servings, and if you live in a two-person household, it can become a problem to have a whole cake, or a whole pie, or a whole big batch of cookies just sitting in your kitchen.
So when I heard of our Cooking for Two theme, I knew I wanted to find a dessert that was literally only two servings. No leftovers sitting around tempting you.
This custard fit the bill perfectly and was quite delicious! It’s not nearly as heavy as it might sound, and though it does have three separate steps, it’s not really difficult to pull off. Perfect for a romantic date night. The brandied banana topping is fairly boozy! Certainly it’s not going to get you inebriated, but I wouldn’t serve it to kids. Also, I think it’s optional; the custard with that pecan crust is perfectly scrumptious all on its own.
So enjoy this one for your next date night! And be sure you check out all the other lovely recipes for two brought to you by my fabulous #SS cohorts!
Source: slightly adapted from A Table for Two by Sharon O’Connor
1 scant cup pecans
1 tbs all-purpose flour
½ cup powdered sugar, sifted
Pinch of kosher salt
2 tbs unsalted butter
¾ cup heavy cream
¼ cup sweetened shredded coconut
Pinch of kosher salt
1 large egg
1 large egg yolk
BRANDIED BANANA SAUCE:
2 tbs unsalted butter
1 small banana, sliced into 1-inch thick slices
1 tbs granulated sugar
½ tsp vanilla extract
¼ cup brandy
First make the CRUST: preheat your oven to 325 F. Grease two 16-oz. ramekins.
In a small food processor, pulse the pecans until finely ground. Add the flour, sugar, salt and butter. Process until smooth. Divide the crust evenly between the two ramekins and press to adhere on the bottom and sides of the dish. Bake for 10 minutes. Remove and let cool to room temperature.
Meanwhile, make the CUSTARD. In a small heavy saucepan, combine the cream and coconut, plus the salt. Cook over medium-low heat, stirring constantly, for about 10 minutes, until reduced by about a third. Remove from the heat and let cool to room temperature.
In a small bowl, whisk the egg and egg yolk together. Fold into the cooled heavy cream mixture. Evenly spoon the custard into the pecan crusts and set the ramekins in a 9×13” baking dish. Carefully fill the baking dish with water until the water comes halfway up the sides of the ramekins. Bake in the oven (still at 325 F) for about 40-50 minutes, until the custard is just set and a cake tester inserted into the center comes out clean.
Remove and cool to room temperature. Chill in the refrigerator for at least 1 hour.
When ready to serve, remove the chilled custards from the fridge. Make the SAUCE right before you serve.
In a small-to-medium nonstick skillet, melt the butter over medium-high heat until it foams. Add the banana slices and sauté for 2 minutes, or until browned. Stir in the sugar and cook, stirring, for another minute. Remove from the heat and stir in the vanilla and brandy. Stir constantly for about 1 minute, until the bubbling subsides. Then pour the sauce evenly over both custards. Serve immediately.
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- Almond-Crusted Sole with Mushroom Pilaf for Two from Small Wallet, Big Appetite
- Bacon Crusted Beer Mac and Cheese from Melanie Makes
- Baked Crab Cakes with Lemongrass-Ginger Mayo from The Weekend Gourmet
- Baked Pasta with Sausage and Fontina from The Girl In The Little Red Kitchen
- Baked Tilapia En Papillote from It’s Yummi!
- Chicken and Mushroom Alfredo from Cookin’ Mimi
- Drunken Snow Crabs from Family Foodie
- Eggs in Purgatory from Noshing with the Nolands
- Flambéed Veal Chops from MealDiva
- Homemade Philly Cheesesteak Stromboli from In The Kitchen With KP
- Meyer Lemon Butter Sauce Prawns with Linguine from Food Lust People Love
- Pan Seared Scallops with Lemon-Basil Beurre Blanc, Pancetta, Apples and Fennel from Crazy Foodie Stunts
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- Salmon Pakoras from Jane’s Adventures in Dinner
- Swiss Fondue for Two from Curious Cuisiniere
- White Queso Mac and Cheese for Two from Daily Dish Recipes
Decadent Desserts and Drinks:
- Baked Custard from Magnolia Days
- Cherry Spritzer Ice Cream Float from Peanut Butter and Peppers
- Chocolate Budino with Strawberry Hearts from Manu’s Menu
- Chocolate Malt Bread Pudding from Alida’s Kitchen
- Chocolate Marshmallow Duets from Cindy’s Recipes and Writings
- Chocolate Pots de Crème from That Skinny Chick Can Bake
- Fresh Berry Parfait with Crème Anglaise from Hip Foodie Mom
- Fudgy Dark Chocolate Brownies with Raspberry Sauce from La Bella Vita Cucina
- Funfetti Strawberry Cheesecake Trifle from Take a Bite Out of Boca
- German Rose Water Sugar Cookies For Two from Killer Bunnies, Inc.
- Gluten Free Chocolate Hazelnut Truffles from Gluten Free Crumbley
- Gluten-Free Deep Dish Hot Fudge Brownies for Two from Cupcakes & Kale Chips
- Ice Cream Stuffed Crepes with Nutella and Fresh Berries from Neighborfood
- Malawian Mbatata Cookies with Coconut Cream from Happy Baking Days
- Orange-scented Bread Pudding with Hard Sauce for Two from girlichef
- Pecan-Crusted Coconut Custards with Brandied Banana Sauce from The Texan New Yorker
- Pistachio Pudding For Two (From Scratch) from Chocolate Moosey
- 3 Japanese-Style Treats for Your Sweet from Ninja Baking
- Valentine’s Cupcakes with a Surprise from From the Bookshelf
- White Hot Chocolate from Pies and Plots
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