Custard
1 cup granulated sugar
1/2 cup cornstarch
8 large egg yolks
3 cups whole milk
1 vanilla bean, split lengthwise
6 tablespoons (34 stick) unsalted butter, room temperature
1/4 cup dark rum

Topping
3/4 cup all-purpose flour
1/2 cup almonds
6 tablespoons (packed) golden brown sugar
5 tablespoons chilled unsalted butter, cut into pieces
3 bananas, thinly sliced

Custard: Whisk sugar, cornstarch and egg yolks in large bowl to blend.

Bring milk and vanilla bean to boil in heavy large saucepan. Gradually whisk hot milk into egg yolk mixture; return mixture to saucepan. Whisk over medium-low heat until custard boils and thickens, about 3 minutes. Remove from heat. Whisk in butter and rum. Cool slightly. Discard vanilla bean. Cover with plastic and refrigerate until cold. (Can be prepared 1 day ahead. Keep refrigerated.)

Topping: Blend flour, almonds and brown sugar in processor to mix. Add butter and process, using on/off turns, until coarse crumbs form. (Can be made 1 day ahead. Transfer to bowl; cover and chill.)

Position rack in center of oven and preheat to 400 degrees F.

Place eight 1-cup ramekins or custard cups on baking sheet. Divide custard equally among ramekins, using about ?cup for each. Top each dessert with about 8 banana slices. Spoon topping over banana slices, dividing equally. Bake cobblers until topping is golden brown, about 15 minutes.

Remove from oven and cool slightly, about 15 minutes.

Serve warm.

Makes 8 servings

Per serving: 575 calories; 29.6 g fat (14.4 g saturated fat; 46 percent calories from fat); 66.9 g carbohydrates; 270 mg cholesterol; 61 mg sodium; 9.3 g protein; 2.4 g fiber