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Banana Custard

kept bytanya_aj

Baking this custard in a bain-marie (water bath) ensures that it remains light and creamy. From the book"Jamaican Cooking," by Lucinda Scala Quinn (Macmillan).


6 ripe bananas
Juice of 1/2 lime
3/4 teaspoon ground nutmeg
3 cups milk
5 tablespoons sugar
3 eggs
1/2 teaspoon vanilla
1 cup plain bread crumbs



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