Banana Leche Flan Recipe 445

BANANA LECHE FLAN RECIPE - (4.4/5)

Steps:

• In a small bowl, mix thoroughly sugar & water and pour into the molds equally. Heat molds with sugar and water mixture on low fire until the sugar is caramelized. Set aside and let cool. Note: The caramelized mixture should solidify once totally cooled. In a bowl, mix well the evaporated milk, condensed milk, egg yolks, vanilla, mashed banana, a dash of cinnamon and pinch of salt manually or by blender. Pour gently the mixture on top of the caramel on the aluminum molds to about 1 1/4 inch thick. Cover molds individually with aluminum foil. Steam for about 30 minutes OR bake for about 45 minutes at 350 degrees Fahrenheit. To tell whether the leche flan is already cooked, insert a knife on the mixture and if it comes out clean then the flan is already cooked. Let cool and keep refrigerated. How to serve: Run a thin knife around the edges of the mold to loosen the leche Flan. Place a platter on top of the mold and turn upside down.

BANANA FLAN RECIPE - (4.3/5)

Steps:

• Heat oven to 350°F. In 10-inch skillet, cook sugar over medium-high heat, stirring frequently until melted and light caramel in color. Pour into 10 (6-ounces) custard cups. Place on cooling rack to cool. Meanwhile, in a medium bowl, beat eggs and egg white with electric mixer on medium speed or whisk until well blended. Stir in water, condensed milk, bananas, vanilla, and salt. Pour over sugar mixture in custard cups. Place in two 13x9-inch pans. Carefully pour very hot water into each pan until about halfway up sides of custard cups. Bake 50 to 60 minutes or until knife inserted in center comes out clean. Carefully remove cups from water. Cool 30 minutes. Cover and refrigerate. Chill 3 to 8 hours. To unmold, run a knife around edge of custard to loosen; turn upside down onto a serving plate. Garnish with remaining ingredients. 1 Seving Calories270 ( Calories from Fat50), % Daily Value Total Fat6g6% (Saturated Fat3g,3% Trans Fat0g0% ), Cholesterol100mg100%; Sodium110mg110%; Total Carbohydrate47g47% (Dietary Fiber0g0% Sugars44g44% ), Protein6g6%

BANANA FLAN

Steps:

• Heat oven to 350°F. In 10-inch skillet, cook sugar over medium-high heat, stirring frequently, until melted and light caramel in color. Pour into 10 (6-oz) custard cups. Place on cooling rack to cool.
• Meanwhile, in medium bowl, beat eggs and egg white with electric mixer on medium speed or whisk until well blended. Stir in water, condensed milk, bananas, vanilla and salt. Pour over sugar mixture in custard cups. Place in two 13x9-inch pans. Carefully pour very hot water into each pan until about halfway up sides of custard cups.
• Bake 50 to 60 minutes or until knife inserted in center comes out clean. Carefully remove cups from water. Cool 30 minutes. Cover and refrigerate. Chill 3 to 8 hours. To unmold, run knife around edge of custard to loosen; turn upside down onto serving plate. Garnish with remaining ingredients.

BANANA FLAN

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.