Banana Custard

Directions

• Preheat oven to 325 degrees F.
• In a saucepan over medium heat, warm the milk, sugar, cinnamon stick, and 1/2 T. vanilla extract. A thin layer of skin should form on the top when it is nearing the desired temperature.
• Put some water to boiling in a tea kettle
• Peel and mash the bananas in a large bowl
• Add the nutmeg, eggs, and 1/2 T. vanilla extract to the mashed bananas
• Remove the cinnamon stick from the milk
• Temper the egg mixture by adding the hot milk a few tablespoons at a time. After you’ve incorporated about 1/2 of the hot milk, you can go ahead and add the rest. Mix well.
• Butter a 9 x 13 x 2 casserole dish and carefully pour the custard into the baking dish
• Place your casserole dish inside a roasting pan, and using the boiling water from the kettle, pour water into the roasting pan until it reaches about 1/2 way up the side of your casserole dish (1/2 to 1-inch depth).
• Bake for about 1 hour at 325 degrees F (until the custard is set, but still jiggly).