Banana Flan Recipe

Ingredients for Banana Flan

• ¾ cup granulated sugar
• Fresh Lemon Juice
• 2 cups whole milk
• 4 large eggs
• Dark Rum
• Pure Vanilla Extract
• Ground Cardamom
• Bananas

How to Make Banana Flan

1. Preheat oven to 325°F (160°C).
2. 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.
3. 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.
4. 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.
5. 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.
6. 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).
7. Bake for 20-30 minutes, or until a knife inserted into the center comes out clean. Do not overbake!
8. 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.
9. 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.
10. Garnish with banana slices and a drizzle of extra caramel sauce, if desired. Serve chilled and enjoy!