Ready In: 20-25 minutes
- 3 cups milk
- ¾ cup sugar
- ½ cup condensed milk
- 5 eggs
- 1 (8oz) block cream cheese, softened
- 2 ripe bananas, peeled, diced and squeezed with a little lime juice
- 1 tbsp vanilla essence
- 2 tbsp rum
Lightly coat custard cups with cooking spray and set aside. One large baking dish may also be used.
Preheat oven to 350 degree F.
Add the milk, condensed milk and sugar to a pot. Place over medium heat and stirring occasionally, let scald (mixture is ready when little bubbles form at the edge of the milk and mixture is about to boil). Let cool.
Meanwhile beat the cream cheese and the bananas with an electric mixer, until well blended.
Add the eggs one at a time, mixing well after each addition. Add the cooled milk mixture, adding a little at first to incorporate and then the rest. Mix in the rum and vanilla.
Place the cups or dish in a larger dish half filled with hot water (this will allow for gentle even cooking of the custard).
Bake in preheated oven for 20 – 25 minutes for the individual cups and 25 – 30 minutes for the large dish, or until the middle jiggles slightly when shaken.
Remove and let cool slightly. Refrigerate at least 4 hours or preferably overnight. Serve chilled.