Banana Custard

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).

  • Servings: 8
Banana Custard

Source: Mad Hungry, March 2011


  • 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


  1. Preheat the oven to 325 degrees. In a large bowl, peel and mash the bananas and mix with the lime juice and 1/2 teaspoon of the nutmeg.

  2. In a saucepan over medium heat, warm the milk and sugar. In a small bowl, blend the eggs and vanilla together, then combine with the banana mixture and milk mixture. Sprinkle the bread crumbs over the buttered baking pan. Pour the custard into a 9 x 13 x 2-inch ovenproof dish.

  3. Sprinkle on the remaining 1/4 teaspoon of nutmeg. Place the pan into a larger pan that is filled with warm water, 1/2 inch up the side. Bake for 1 hour or until the custard is set.


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