Banana-Coconut CustardIt is often difficult to come up with an appropriate dessert for an Asian-inspired meal, but look no further than this not-too-sweet Banana-Coconut Custard. The custard takes little work and bakes up quickly in a water bath. A drizzling of warm chocolate sauce adds a Western touch.
Prepare a water bath by placing a large rectangular baking dish on the middle rack of the oven and filling with 1-inch of boiling water. Place the cake pan in the water and bake 30-45 minutes, until center is only slightly jiggly. Place servings of the custard on dessert cups and drizzle with the warm chocolate sauce before serving. (The custard can be served warm or cold.)
Makes 8 servings.