1. Toss banana slices with lemon juice; drain off excess.

2. Set aside 6 banana slices for garnish; divide remaining slices evenly among six lightly buttered 6-ounce custard cups.

3. Set cups in shallow baking pan.

4. Beat eggs, milk, granulated sugar and rum extract until well blended; pour evenly into custard cups.

5. Place pan in preheated 350'F. oven; pour Very hot water into pan to within 1/2 inch of top of cups.

6. Bake about 40 to 50 minutes, until knife inserted near center comes out clean.

7. Remove cups immediately from hot water; cool on wire rack 5 to 10 minutes.

8. To serve, gently loosen custards with thin spatula; invert onto serving plates and garnish with reserved banana slices.

9. Melt butter in small saucepan over low heat; blend in brown sugar, water and cinnamon.

10. Bring to a boil; boil 3 minutes.

11. Spoon about 1 tablespoon hot syrup over each custard and serve immediately.

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