Cream Cheese Custard with Caramelized Bananas
Yield: 24 custards or 48 servings, 1/2 custard each
Ingredients   Weights   Measures
 Crust        
 NABISCO Graham Cracker Crumbs    2 lb. + 6 oz.    2 qt.
 slivered almonds, toasted, chopped    1 lb.    3 cups
 sugar    6 oz.    3/4 cup
 dark chili powder    -    2-1/2 Tbsp.
 butter, melted    12 oz.    1-1/2 cups
 Custard        
 canned evaporated milk    5 lb.    2-1/2 qt.
 PHILADELPHIA Original Cream Cheese, softened    3 lb.    -
 eggs    3 lb.    24 each
 sugar    1 lb. + 8 oz.    1-1/2 qt.
 vanilla    1 oz.    2 Tbsp.
 Topping        
 large bananas, each cut into 46 very thin slices    4 lb.    12 each
 sugar    4 oz.    1/2 cup
 dark chili powder    -    1 tsp.
 ground cinnamon    -    1 tsp.
CRUST: Mix all ingredients; press 2/3 cup onto bottom of each of 24 (4-inch) springform pans (or onto bottoms of 6 springform pans for trial recipe). Place in parchment paper-lined half-sheet pans. Set aside.
CUSTARD: Add ingredients, in trial-batch measures, to blender; blend until smooth. Pour 1 cup over each crust.
BAKE in preheated 375ºF-standard oven 40 to 45 min. or until knife inserted near centers comes out clean. Cool completely. Refrigerate 4 hours.
TOPPING: Arrange 23 banana slices, slightly overlapping, in concentric circles on top of each custard. Sprinkle with sugar. Brown tops with butane torch. Sprinkle lightly with combined chili powder and cinnamon. Run metal spatula around rims of pans to loosen custards. Remove rim before cutting each custard in half to serve.
Special Extra
Garnish with fresh raspberries and mint leaves before serving.
Make Ahead
Untopped Custards can be stored in refrigerator up to 2 days before serving. Add Topping just before serving.
Serving Suggestion
This is a great dessert to share - serve one to a table for two to share.
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