Cream Cheese Custard with Caramelized Bananas

• Crust
• 2 qt. graham crumbs
• 3 cups slivered almonds, toasted, chopped
• 3/4 cup sugar
• 2-1/2 Tbsp. dark chili powder
• 1-1/2 cups butter, melted
• Custard
• 2-1/2 qt. canned evaporated milk
• - Philadelphia Brick Cream Cheese, softened
• 24 each eggs
• 1-1/2 qt. sugar
• 2 Tbsp. vanilla
• 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

1. 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).
2. Place in parchment paper-lined half-sheet pans.
3. Set aside.
4. Custard: Add all ingredients, in trial-batch measures, to blender; blend until smooth.
5. Pour 1 cup (250 mL) over each crust.
6. Bake in 375 degrees F-standard oven 40 to 45 min.
7. or until knife inserted near centres comes out clean.
8. Cool completely.
9. Refrigerate 4 hours.
10. Topping: Arrange 23 banana slices, slightly overlapping, in concentric circles on top of each custard.
11. Sprinkle with sugar.
12. Brown tops with butane torch.
13. Sprinkle with combined chili powder and cinnamon.
14. Run metal spatula around rims of pans to loosen custards.
15. Remove rim before cutting each custard in half to serve.

crust, graham crumbs, slivered almonds, sugar, dark chili powder, butter, custard, milk, cream cheese, eggs, sugar, vanilla, topping, bananas, sugar, dark chili powder, ground cinnamon

Taken from www.kraftrecipes.com/recipes/cream-cheese-custard-caramelized-bananas-112659.aspx (may not work)