|Caramel Banana Flan|
I still made some bloopers along the way for the first time but in the end it did come out pretty darn tasty if I do say so myself. I would make this again and again!
Please visit both these great Chefs blog as their photos are superb you won't want to miss them!
I will be making the pumpkin flan next just for me! I absolutely love pumpkin! Wait till you see that Flan on her blog it's gorgeous!
3/4 cups sugar (I used regular white sugar)
1/4 cup water
Have a large deep pan cake pan of cold water ready that you can set the pan your using to make the caramel in ready to place it in after its cooked.
Place sugar and water in a covered small pan.
Bring to a boil moving the pan back and forth to get all the sugar dissolve. Continue to for 2 minutes.
Remove the cover and boil rocking back and forth but not stirring, until it turns a light amber color this takes from start to finish around 20 minutes on low heat.
I adapted the
Custard Filling for the Flan:
2 ripe bananas
1 can 12 oz evaporated milk
1 15 oz can condensed milk
Prepare your pan with slices of bananas and place on the bottom of the pan then pour the caramel on top. That was my blooper I didn't do that!
Flan is cooling at room temperature. Bananas should be on the bottom but it was wonderful!
Directions for Custard:
In a heavy duty bowl using an electric mixer, beat eggs for 10 minutes until light. Add the milks and beat 2 more minutes. Pour over the caramel banana mixture. Set the pan (I used a metal 9x9 round cake pan.) in a roasting pan filled with water half way, this gives the custard a water bath to cook in. Bake at 350 for 55 minutes or until the toothpick comes out clean from the center.
Cool at room temperature. Refrigerate overnight or at least 3 hours before serving.
Run a sharp knife around the edge and invert onto a deep welled plate to catch the syrup.
I am now a huge fan of flan! Say that a few times!
Thanks ladies +Jennifer Field and +Chef Mireille !!! You ladies rule!
+claudia lamascolo Author