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
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.
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.
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.