2 cups mashed ripe bananas (about 5 bananas)
one 14 ounce can evaporated skimmed milk
1 cup fat free egg substitute
1/3 cup golden rum
1 egg
1/2 tablespoon vanilla extract
1 cup sugar

Preheat the oven to 325

In a large bowl combine the bananas condensed milk evaporated milk
egg substitute rum and vanilla whisk until well blended and frothy

In a small heavy bottomed sauce pan combine the sugar and 3 tablespoons water over high
cook stirring constantly until the sugar dissolves 1-2 min reduce the heat to medium and swirling the
pan occasionally (do not stir) until the mixture has become a very thin liquid and is caramel brown
7-10 min pour the caramel syrup into two 4-cup glass bowls or souffle swirling to coat the bottoms and part way
up the sides. Pour the banana mixture into the bowls.

Put the bowls into a large baking dish; add enough hot water to the baking dish too come up the sides
of the bowls. Bake until the custards are set and a knife inserted in the center comes out clean, about
1 1/2 hours. Cool on a rack, then refrigerate, covered, until thoroughly chilled at least 4 hours.

To serve: invert the custards onto a platter, letting the caramel syrup pool around the custard