BANANA FLAN
This is from Fresh Ways with Desserts. A little gift left by a friend after garage "sailing". We thought this recipe was was worth the price of the set of books!EDIT:After the 1* review I eliminated some of the lemon juice. The original recipe called for 1 tsp. of lemon juice in the caramel and 3 tsp. in the flan. The banana gives this flan some texture.
Provided by cookiedog
Categories Dessert
Time 5h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 325°F.
- Begin by caramelizing a 1-quart souffle dish or a 6-inch-diameter cake pan; In a small heavy-bottomed saucepan, combine 1/2 cup of the sugar, and 3 tablespoons of water. Cook the mixture over medium-high heat until the sugar caramelizes-it will have a rich golden-brown hue. Immediately remove the saucepan from the heat. Working quickly, pour the caramel into the souffle dish or cake pan. Using potholders to protect your hands, tilt the dish in all directions to coat the bottom and about one inch of the adjacent sides. Continue tilting the dish until the caramel has hardened, then set the dish aside.
- To prepare the custard, put the milk into a heavy-bottomed saucepan over medium heat. As soon as the milk reaches a boil, remove the pan from the heat and set it aside. In a bowl, whisk together the eggs and the remaining 1/3 cup sugar, then stir in the rum, vanilla, cardamom or cinnamon, banana puree, and the remaining 2 teaspoons of lemon juice. Stirring constantly to avoid curdling the eggs, pour the hot milk into the banana mixture. Transfer the custard to the caramelized dish.
- Set the custard dish in a small roasting pan and pour enough hot tap water into the pan to come 1 inch up the sides of the custard dish. Bake the flan until a knife inserted in the center comes out clean-20 to 30 minutes. (Take care not to insert the knife so deep that it pierces the caramel coating.) Remove the flan from the hot-water bath and let it cool to room temperature. Put the flan into the refrigerator until it is chilled- about 3 hours.
- To unmold the chilled flan, invert a serving plate over the top of the dish, then turn both over together. The dish should lift away easily; if it does not, turn the dish right side up again and run a small sharp knife around the top of the custard to loosen it. If you like garnish the flan with a ring of banana slices. Cut the flan into wedges and spoon some of the caramel sauce over each one before serving.
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Alisa Shrestha
[email protected]I've been looking for a good banana flan recipe and this one is perfect. It's easy to make and it tastes amazing. I will definitely be making this again.
nicole osullivan
[email protected]I made this flan for a party and it was a hit! Everyone loved it. It's a great recipe for any occasion.
ogunsanwo maria
[email protected]This flan is a great way to use up ripe bananas. It's also a delicious and easy dessert to make. I would definitely recommend this recipe.
April Hobbs Love
[email protected]I love this recipe! It's so easy to make and it always turns out perfect. I've made it several times for my family and they always love it.
Shabeeb Sh
[email protected]This flan was amazing! It was so creamy and smooth, and the banana flavor was perfect. I would definitely recommend this recipe to anyone.
Goru ba ta Gmail arra wa,
[email protected]This recipe is a keeper. The flan was so delicious and everyone loved it. I will definitely be making it again.
Niyes Chy
[email protected]I made this flan for my family and they loved it. It was a great way to use up some ripe bananas.
adnan aliahsan
[email protected]This is the best banana flan recipe I've ever tried. It's so creamy and flavorful. I love that it's not too sweet.
Allie Medders
[email protected]I've made this flan several times and it's always a hit. It's so easy to make and it always turns out perfect.
RAHUL MALLIK
[email protected]This banana flan is a delicious and easy dessert. The flan was creamy and smooth, and the banana flavor was perfect. I would definitely make this again.