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Banana Rum Custard


Serve in dessert dishes or in elegant stemmed glasses.


  • 4 egg yolks
  • 2 cups half-and-half
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1 tablespoon dark rum
  • 1 teaspoon vanilla
  • 6 medium bananas


In the top of a double boiler over hot water, beat together egg yolks, half-and-half, sugar and salt. Continue cooking and stirring until mixture is slightly thickened. The mixture should be thick enough coat a spoon. Strain custard; add rum and vanilla. Let cool, cover, and chill. When ready to serve, ladle sauce over thinly sliced bananas in small dessert bowls or elegant stemmed dessert glasses.

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Banana Pudding Recipes

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