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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).

Source: Mad Hungry, March 2011
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  • Brittany Sowle
    9 SEP, 2012
    This is a great, healthy dessert! I used 5 ripe bananas and 2 ripe kiwis to add a unique splash of flavor. I mashed the fruit and then blended it with the egg mixture in a blender to create a very creamy custard base. Note: Slowly heat the milk and egg mixture together just until it gets warm. If you cook the mixture too long and it's too hot (to taste) the eggs WILL curdle very similarly to scrambled eggs (bleh).
    Reply

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