Ingredients:

• 3 large eggs;
• 3 ripe, bananas;
• 2 tsp lemon juice;
• 1/3 cup sugar;
• 1 tbsp cornstarch;
• 1/8 tsp salt;
• 1/2 tsp ground nutmeg;
• 1/4 tsp grated lemon rind;
• 3/4 cup milk;
• 2 tbsp butter;
• 1 tsp vanilla extract;
• sweetened whipped cream or whipped topping.

Method: Beat egg yolks and set aside. In a bowl, beat egg whites until soft, stiff peaks form; set aside. Slice bananas and dip in lemon juice to keep from discoloring. In a medium saucepan, combine sugar, cornstarch, salt, nutmeg, lemon rind, and milk. Cook over medium heat, stirring constantly, until thickened. Add about 1/4 cup of the hot mixture to the beaten egg yolks, then pour the egg yolk mixture into the hot mixture in the saucepan. Stir in butter and sliced bananas. Fold in beaten egg whites and the vanilla. Transfer mixture to a 1 1/2-quart soufflé dish. Place dish in a shallow pan of hot water. Bake in a preheated 350° oven for 1 hour, or until firm.