1

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

2

In a small heavy-bottomed saucepan combine the sugar and water over high heat. Cook, stirring constantly, until the sugar dissolves, 1–2 minutes.

3

Reduce the heat to medium and cook, swirling the pan occasionally (do not stir), until the mixture has become a very thin liquid and is a deep caramel brown, 7–10 minutes.

4

Pour the caramel syrup into 2 (4-cup) glass bowls or soufflé dishes, swirling to coat the bottoms and partway up the sides. Pour the banana mixture into the bowls.

5

Put the bowls into a large baking dish; add enough hot water to the baking dish to come halfway up the sides of the bowls. Bake until the custards are set and a knife inserted into the center of a custard comes out clean, about 11/2 hours. Cool on a rack, then refrigerate, covered, until thoroughly chilled, at least 4 hours.

6

To serve, invert custards onto platters, letting caramel syrup pool around custard. Cut each into 8 servings.