Categories: Custard, Dessert, Desserts 
      Yield: 10 servings 
  
  1 1/4 c  Sugar 
      2 md Slightly overripe bananas, 
           Peeled and cut into pieces 
      8 lg Eggs 
      2 cn Evaporated milk,(12 oz each) 
      2 ts Vanilla extract 
    1/2 ts Grated nutmeg 
    1/4 ts Salt 
           Strawberries(garnish); 
           -optional 
  
  Recipe by: Woman's Day Cookbook 1. Fill a roasting pan or a 13x9-inch 
  baking dish half full of hot tap water and place on an oven rack in the 
  center of the oven.  Heat the oven to 350F. 
   
  2.  In a small heavy saucepan, heat 1/2 cup of the sugar over medium heat 
  for about 5 minutes, swirling the pan occasionally until the sugar has 
  melted and turns golden brown. (Watch the sugar carefully after it 
  liquefies.  If it gets too dark it will taste burned.) Immediately pour the 
  mixture into a 9x5-inch loaf pan so the sugar covers the bottom of the pan 
  completely. 
   
  3.  In a large bowl, beat the banana and the remaining 3/4 cup sugar with 
  an electric mixer on high speed until completely liquefied with no lumps. 
  Beat in the eggs. 
   
  4.  Add the evaporated milk, vanilla, nutmeg, and salt.  Beat with a mixer 
  on low speed or stir just until blended.  Pour the mixture into the loaf 
  pan. (Don't worry if the caramel cracks.) 
   
  5.  Carefully place the baking pan in the center of the pan of hot water. 
  Bake 1 hour and 15 minutes to 20 minutes, or until a knife inserted near 
  the center comes out clean and the top is browned. Remove the pan from the 
  water and set on a wire wrack to cool completely. When cooled, cover and 
  refrigerate for at least 8 hours. 
   
  6.  To serve,  run a thin knife around the inside edges of the custard. 
  Invert a serving plate over the pan.  Invert the pan and plate together. 
  Lift the pan and allow the syrup to runonto the plate. Serve right away or 
  cover loosely with plastic wrap and refrigerate until ready to serve. Cut 
  into 10 slices.