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Preheat oven to 325F.
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Spray with nonstick cooking spray 3-qt.
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heatproof, glass baking dish, a 9x13-inch rectangular baking pan or 7 heatproof, 1-cup (10-oz.)
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custard cups or ceramic ramekins.
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To make Savory Plantain Flan: Place unpeeled plantains in large stockpot filled with water, and bring to a boil over medium-high heat.
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Cook until soft, testing for doneness with tines of fork, for about 25 minutes.
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Remove from heat, drain and cool slightly.
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Combine yolks, eggs and milk in separate bowl, and beat well.
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When cool enough to handle, peel and slice plantains, and place pieces in mixing bowl.
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Using balloon whisk, beat plantains until mashed, and add egg-milk mixture, salt, pepper and nutmeg.
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Beat at high, slowly adding cream.
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When mixture is well creamed, mix in grated cheese and cilantro.
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Pour mixture into baking dish, or scoop into custard cups or ramekins.
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Line large baking pan with dish towel, place filled baking dish, baking pan or custard cups onto towel and place in oven.
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Fill bottom pan with enough hot water to reach halfway up sides of baking dish.
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Bake for 30 to 45 minutes, depending on size of baking dish, or until knife inserted in center comes out clean.
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Center may still be soft, but will firm when out of oven.
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Remove from oven, top with tomato sauce, if using, and serve hot.
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To make Rich Tomato Sauce: Heat oil in large stockpot over medium heat.
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Saute onions and garlic until onions are transparent, stirring often to prevent burning.
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Add remaining ingredients, and reduce heat to medium-low.
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Cover, and cook for at least 1 hour, stirring occasionally.
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Adjust seasonings, and remove from heat.
