Creamy Banana Flan

Name: Creamy Banana Flan
Total time: 60 min
Ingredients: 4 units egg; 4 units banana; 1/2 cup water; 1/2 unit lemon; 1 3/4 cups milk; 1 tbsp vanilla essence; 3 oz brown sugar

ekilu Team

“Look at the creaminess and color of this flan! Every bite is packed with flavor…What do you think about sweetening up your day with a banana flan? It has few ingredients and you will have it ready in a flash. Will you try to make it? We'll help you, it's easy!”

ingredients

Difficulty

Easy

Time

60'

Fresh ingredients

egg

4 units

banana

4 units

water

1/2 cup

lemon

1/2 unit

Pantry ingredients

milk

1 ^3/4 cups

vanilla essence

1 tbsp

brown sugar

3 oz

Instructions

Prepare the caramel. Place a pot on the stove and add the brown sugar. Wait 2 minutes for the pot to heat up and then add the water indicated, and the lemon juice from half a lemon. Gently stir with a wooden spoon until the sugar dissolves. Stop stirring when it begins to bubble. Leave the mixture on the heat for 10 minutes. Slowly the caramel will begin to form. After this time turn off the heat and remove the caramel and let it cool.

Add 4 peeled bananas, 4 eggs, the milk, and the vanilla to the blender. Blend for 3 minutes until there are no lumps in the mixture.

Drizzle a good amount of the caramel into the base of the long crystal or metal mold (about 12x6 in.). Let the caramel stand in the base of the mold for about 5 minutes.

Add the banana mixture into the mold and bake in a double boiler for about 45 minutes at 350°F. Remove the mold with the flan from the oven and let it cool to room temperature.

Place the mold into the fridge for 2 hours to help it solidify well. Remove the flan from the mold and place onto a large plate and enjoy this flan and its absolute creaminess.

Tips & Tricks

If you prefer to use raw can sugar you can substitute the brown sugar for this and make a can sugar honey instead of caramel. You should use about 1.3 cups of raw cane sugar and one cup of water. Place a pot on the stove and add the cane sugar and water. Stir a little bit and let it cook on low heat for 10 minutes, until the raw cane sugar is dissolved. Raise the temperature of the heat and slowly stir the cane sugar with a wooden spoon for 10 more minutes or until you have a thick honey-like consistency. Let it cool and set aside. Follow the rest of the steps for the recipe.

If you're in a hurry you can use the liquid caramel that you purchased at the store that you have at your dispense

|For the double boiler, put a bowl as a base under your flan mold, and then fill it with hot water, taking care however, until it reaches the mold. This way the water will not get into the mixture.

In order for the flan not to break when you remove it from its mold, once you have removed it from the oven, let it cool and place it in the fridge for 2 hours so that it stays more consistent.

The ideal mold can be metal or crystal that is oven-safe and measure 12x6 in or 12.5x5 in (a standard long mold).