Banana Leche Flan Recipe 445

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BANANA FLAN



Banana Flan image

Treat your family to these delicious banana flans - a perfect dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h50m

Yield 10

Number Of Ingredients 9

1 cup sugar
4 eggs
1 egg white
1 cup water
1 can (14 oz) sweetened condensed milk
1 cup mashed ripe bananas
1 teaspoon vanilla
1/8 teaspoon salt
Fresh banana slices, if desired

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.

Nutrition Facts : Calories 270, Carbohydrate 47 g, Cholesterol 100 mg, Fat 1, Fiber 0 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Seving, Sodium 110 mg, Sugar 44 g, TransFat 0 g

BANANA FLAN



Banana Flan image

This is from Fresh Ways with Desserts. A little gift left by a friend after garage "sailing". We thought this recipe was was worth the price of the set of books!EDIT:After the 1* review I eliminated some of the lemon juice. The original recipe called for 1 tsp. of lemon juice in the caramel and 3 tsp. in the flan. The banana gives this flan some texture.

Provided by cookiedog

Categories     Dessert

Time 5h

Yield 8 serving(s)

Number Of Ingredients 10

1/2 cup sugar, plus
1/3 cup sugar
2 teaspoons fresh lemon juice
1 cup milk
2 eggs
1 tablespoon dark rum
1 teaspoon pure vanilla extract
1/4 teaspoon ground cardamom or 1/4 teaspoon cinnamon
2 -3 bananas, pureed to equal 1 cup
2 bananas, peeled and diagonally sliced (optional)

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.

BANANA LECHE FLAN RECIPE - (4.4/5)



Banana Leche Flan Recipe - (4.4/5) image

Provided by vlacer

Number Of Ingredients 11

1 (15 ouce) can evaporated milk
1 (14 ounce) condensed milk
6 egg yolks
1 teaspoon of vanilla extract
3 aluminum molds (llanera) for leche flan
A pinch of salt
A dash of cinnamon
1 ripe banana, mashed
CARAMEL
1/2 cup sugar
1/2 cup water

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.

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