Breadfruit Custard Flan De Pana Recipes

BREADFRUIT CUSTARD (FLAN DE PANA)

Breadfruit Custard (Flan De Pana) image

Gluten free desert, you can substitute the breadfruit for pumpkin or sweet potato. Bakes great with egg replacer, I usually use half eggs and the replacer. Don't know how to replace the cream cheese or evaporated milk so I don't. Hope you enjoy!!

Provided by Latin Chef-

Categories Pie

Time 1h50m

Yield 14 serving(s)

Number Of Ingredients 8

Ingredients

1 cup sugar
1/4 cup water
2 cups boiled and mashed breadfruit (pumpkin or sweet potato ok)
8 ounces cream cheese
1/2 cup sugar
5 eggs
13 ounces evaporated milk
1 teaspoon vanilla extract

Steps:

Heat oven to 350 degrees.
Select 2 oven safe containers, one that can easily fit inside the other.
Prepare a large cake pan for the hot water bath "baño de maria".
Both pans or molds have to be tall enough so the water doesn't go into the other or fall out. If you prefer you can make 2 thin pies.
In a microwavable bowl mix the sugar and water and cook in the microwave on high (high) for 5-7 minutes. Pour the caramel in a round 8 " mold (although I find it easier to pour the water and sugar directly in the mold and "brown" the sugar directly on the stove burner).
In food processor blend the boiled breadfruit, cream cheese, sugar and add the eggs one by one. Add evaporated milk, vanilla extract and mix.
Pour the mixture into caramel mold. Place mold in water bath and place in the oven.
Bake for 1 1/2 hour. Let cool and place in the refrigerator until serving time. If you bake 2 thin pies, bake for 1 hour.

Nutrition Facts : Calories 232.5, Fat 9.3, SaturatedFat 4.9, Cholesterol 91.9, Sodium 106.3, Carbohydrate 33.4, Fiber 1.5, Sugar 25.5, Protein 5.3

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