Preheat oven to 350 degrees Fahrenheit

Spray 4-5 custard cups with nonstick spray

Place cups in a bigger baking pan

Peel the plantain and slice into 3-4 thick chunks

Boil these chunks in water until tender (about 15-20 minutes)

Warm the milk in the microwave

In a saucepan, melt 3 tablespoons of butter over medium-low heat

When the butter is melted, add the flour and whisk until incorporated and the flour is cooked (about 45 seconds to 1 minute)

Add the warm milk and whisk vigorously to avoid lumps

Keep whisking until the sauce starts getting thick and creamy.

Remove from heat and add the salt, pepper, nutmeg, cinnamon and parmesan cheese

In a bowl, whisk the eggs and the yolk

Carefully add the little by little the hot bechamel sauce into the eggs whisking constantly to avoid the eggs from cooking. Set aside

In a skillet melt the remaining tablespoon of butter over medium heat

Add the onions and cook until translucent. Add the corn and continue cooking. Season with salt and pepper

When corn and onions are tender, place them in the blender with the plantain. Blend until you achieve a puree (if puree is too thick add 1-2 tablespoons of water)

Mix the puree with the egg mixture

Pour into custard cups

Add hot water to the baking pan

Bake for 35-45 minutes or until set

Remove from heat and let the custards rest for 3-4 minutes

Invert on a plate and serve

Enjoy!