Cream Cheese Custard with Caramelized Bananas

Cream Cheese Custard with Caramelized Bananas
24 custards or 48 servings, 1/2 custard each


Ingredients Weights Measures
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
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.
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.


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.

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.

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.

Kraft Kitchens Tips

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.
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.