Ingredients Weight Measure
Coconut milk 2-13.5 oz. cans
Cream, heavy 2 cups
Water 5 oz.
Bananas, ripe 2 ea.
Eggs, whole, stirred until combined 12 ea.
Granulated sugar 1-1/3 cups
Salt 1 pinch
Nutmeg 1 pinch
Dark rum 4 Tbsp.
TABASCO® brand Green Jalapeño Pepper Sauce 2 Tbsp.

Simple Syrup

Ingredients Weight Measure
Granulated sugar 1/2 cup
Water 1/4 cup
TABASCO® brand Green Jalapeño Pepper Sauce


  1. Preheat oven to 300°F.
  2. To prepare Custard, scald milk, cream and water in a heavy-bottomed saucepan.
  3. Mash bananas through a strainer into a mixing bowl.
  4. Pour the scalded milk mixture through the strainer.
  5. Add eggs and the balance of the ingredients. Pour into 4-oz. custard cups. Bake until set.
  6. To make a simple syrup, dissolve sugar in water (heat in saucepan until clear). Add TABASCO® Green Jalapeño Pepper Sauce.
  7. To serve, drizzle Custard with Simple Syrup. Eat warm or cold.

Yield: 16 servings