Cream Cheese and Chestnut Custard with Caramelized Bananas
- Crust
- 2 qt. graham crumbs
- 3 cups chopped almonds, toasted
- 3/4 cup sugar
- 2-1/2 Tbsp. dark chili powder
- 1-1/2 cups butter, melted
- Custard
- 2 qt. canned chestnuts, drained
- 2-1/4 qt. evaporated milk, divided
- - Philadelphia Brick Cream Cheese
- 24 each eggs
- 1-1/2 qt. sugar, divided
- 1 Tbsp. almond extract
- Topping
- 12 each large bananas, each cut into 46 very thin slices
- 1/2 cup sugar
- 1 tsp. dark chili powder
- 1 tsp. ground cinnamon
- Crust: Mix all ingredients; press 2/3 cup (150 mL) onto bottom of each of 24 (4-inch) springform pans (or onto bottoms of 6 4-inch springform pans for trial recipe).
- Place in parchment paper-lined half-sheet pans.
- Set aside.
- Custard: Place chestnuts and 2 cups (500 mL) of the evaporated milk (or 1/2 cup 125 mL of the evaporated milk for trial recipe) in blender; blend until smooth.
- Pour into large bowl.
- Add remaining ingredients, in batches, to blender (or add all remaining ingredients to blender for trial recipe); blend until smooth.
- Add to chestnut puree; stir.
- Place springform pans in parchment paper-lined half sheet pans.
- Fill each springform pan with 1 cup (250 mL) custard mixture.
- Bake in 375 degrees F-standard oven 45 to 50 min.
- or until knife inserted near centres comes out clean.
- Cool custards completely in springform pans.
- 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.
- Remove rim before cutting each custard in half to serve.
crust, graham crumbs, almonds, sugar, dark chili powder, butter, custard, chestnuts, milk, cream cheese, eggs, sugar, almond extract, topping, bananas, sugar, dark chili powder, ground cinnamon
Taken from www.kraftrecipes.com/recipes/cream-cheese-chestnut-custard-caramelized-bananas-111551.aspx (may not work)