Pecan-Crusted Coconut Custards with Brandied Banana Sauce #SundaySupper

Pecan-Crusted Coconut Custards with Brandied-Banana Sauce

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.

coconut custards

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.

coconut custard with brandied banana sauce

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!

coconut custard with brandied banana sauce

Source: slightly adapted from A Table for Two by Sharon O’Connor

Ingredients:
PECAN CRUST:
1 scant cup pecans
1 tbs all-purpose flour
½ cup powdered sugar, sifted
Pinch of kosher salt
2 tbs unsalted butter

COCONUT CUSTARD:
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

Directions:
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.

Alluring Appetizers:

Exquisite Entrees:

 

Decadent Desserts and Drinks:

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51 Responses to Pecan-Crusted Coconut Custards with Brandied Banana Sauce #SundaySupper

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  4. mmm coconut, banana and brandy. It’s like being on a tropical island! Great flavors for a great dessert!

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  9. i totally had the same dilemma . . thinking of a dessert for 2 people . .but these coconut custards are fabulous!!! and I totally don’t need leftovers around either. . or I will eat everything!

  10. It’s almost like a little pie! YUM!

  11. Yummy!! I love everything you have going on in this dish! I want it!!

  12. Oh my! Pecans and coconut together with a creamy custard – how delightful!

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  14. Coconut custard with sauce AND banana topping??? I need this in my life…I’d close my eyes and pretend it wasn’t snowing again :) Lovely Valentine’s Day dessert.

  15. Brandied Banana Sauce — yes please ! So yummy!!

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  20. Totally agree that desserts for two are the hardest to pull off, but you did it flawlessly. This looks wonderful!

  21. Scrumptious, would you be my Valentine?

  22. Your dessert is definitely a pas de deus which I can see enjoying on Valentine’s and on any cause to celebrate — like Monday!

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  24. Yum! I love how tropical this dessert sounds like! Makes me think of being on holiday!

  25. A tropical vacation for my mouth! Awesome!

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  27. I love these. We tend to just skip desserts most of the time because I don’t want cake sitting around the house for me to nibble on all day. So when I find dessert recipes that only make enough for the two of us it is a keeper.

  28. It’s so good to have a dessert recipe just for two, and this custard sounds heavenly! I love that boozy banana topping!

  29. Wow! All my favorite flavors in one lovely dessert!

  30. These look delish! What a great way dessert to curl up on the couch with!

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