Ingredients for Banana Flan
- 5/6 cup granulated sugar
- 2 teaspoons fresh lemon juice
- 2 cups whole milk
- 4 large eggs
- 2 tablespoons dark rum (optional)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cardamom
- 1/2 cup mashed ripe banana, plus slices for garnish
- 3 tablespoons water
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Banana Flan? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Banana Flan
- Preheat oven to 325°F (160°C).
- Caramelize sugar: In a small, heavy-bottomed saucepan, combine ½ cup granulated sugar and 3 tablespoons water. Cook over medium-high heat, swirling occasionally, until the sugar melts into a rich golden-brown caramel. Immediately remove from heat and carefully pour into a 1-quart soufflé dish or 6-inch diameter cake pan, swirling to coat the bottom and sides (about 1 inch high). Let cool and harden.
- Prepare the custard: In a heavy-bottomed saucepan, heat 2 cups whole milk over medium heat until it just begins to simmer. Remove from heat.
- In a large bowl, whisk together 4 large eggs and ⅓ cup granulated sugar until light and frothy. Stir in 2 tablespoons rum (optional), 1 teaspoon vanilla extract, ¼ teaspoon ground cardamom (or cinnamon), ½ cup mashed ripe banana, and 2 teaspoons lemon juice.
- Slowly whisk the hot milk into the egg mixture, ensuring to avoid curdling the eggs. Strain the mixture through a fine-mesh sieve for a smoother flan.
- Pour the custard into the caramelized dish. Place the dish in a larger roasting pan and pour enough hot water into the pan to reach halfway up the sides of the custard dish (bain-marie).
- Bake for 20-30 minutes, or until a knife inserted into the center comes out clean. Do not overbake!
- Remove from oven and let cool completely to room temperature. Refrigerate for at least 3 hours, or preferably overnight, to allow the flan to set completely.
- To unmold, run a thin knife around the edge of the flan. Invert a serving plate over the dish and carefully flip. If the flan doesn't release easily, gently loosen it with a knife and try again.
- Garnish with banana slices and a drizzle of extra caramel sauce, if desired. Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
98g
Fat
5g
Carbs
9g
