|Jamaica Banna Bread Custard – Dessert|
|Yield: 8 Servings|
5 tb Butter
2/3 c Granulated sugar
12 slices Dry bread, no crust, broken into 3/4 inch pieces
1 lb Ripe bananas
2 tb Dark Jamaican Rum
3 tb Apricot preserves
3 oz Eagle brand condensed milk
8 Egg yolks
6 Whole eggs
2 1/2 c Milk
1/2 ts Cinnamon
1/4 ts Nutmeg
Preheat oven to 350 degrees. Butter the bottom of an 8 inch square baking pan with 1 tablespoon of butter and sprinkle with 2 tablespoons of sugar.
Place the bread pieces in the bottom of the pan.
Dot with the remaining butter and sprinkle with 1/4 cup sugar. Slice the bananas lengthwise into halves.
Place on top of the bread and sprinkle with the rum. Spread the apricot preserves evenly over the bread and banana mixture. Ladle condensed milk over the bread.
In a medium sized bowl, whisk together the egg yolks and whole eggs. Heat the milk and remaining sugar until the mixture begins to simmer. Pour the milk slowly
into the eggs, stirring constantly until well blended.
Pour over the bread and banana mixture. Sprinkle with cinnamon and nutmeg. Place a heavy platter or cutting board over the pan to weigh down the mixture. Allow to sit for 15 minutes. Bake in the preheated oven for 25-30 minutes or until an inserted knife comes out clean.
From “Tropic Cooking/by Joyce LaFray Young” /
typed by Diane Newbury.
Recipe is credited to Henry Towle a chef in Coral Gables, FL.
|Jamaican Rice Pudding|
3 c. milk
2 egg yolks, well beaten
Pinch of salt
2 c. cooked rice
1/2 c. sugar
1 tsp. vanilla
1 tsp. nutmeg or allspice
1 tsp. Jamaican rum light
2 tbsp. bread crumbs
2 tbsp. melted butter
1 c. raisins, optional
1/2 c. chopped pineapple (fresh or canned drained)
Mix milk with egg yolks, salt and sugar in saucepan. Add rice, vanilla and nutmeg or allspice. Bring to a slow boil. Stirring gently, simmer for 10 minutes. Remove from heat. Blend in rum, raisins and pineapple very gently. Sprinkle top with bread crumbs that have been tossed in melted butter. Serve warm or cold.