I’d like to introduce Chef Mireille today. Visiting her blog, you’ll find different recipes from different corners of the world. Her post today is about a dessert most of us love and enjoy.
I have an idiosyncratic attitude towards bananas. I like to eat them a little under ripe. Once they get soft, my stomach no longer likes them. It’s a texture thing – my stomach does not like the soft, mushy texture once the spots appear on the skin. I rarely get the opportunity to eat the whole bunch of bananas as the fruit itself, before this ripening occurs. Then the ripening continues to occur as I try to think of what to do with them. The leftover bananas usually end up in smoothies or as banana pancakes, waffles or banana bread. Tired of the usual, I came up with this recipe for a new use of the overripe bananas.
There are many countries that include flan as part of their national dishes. Just about every country in South & Central America, as well as all of the Spanish Caribbean islands like Puerto Rico and Cuba. Additionally, Spain and the Philippines, which were once colonized by the Spanish also include flan as part of their national repertoire of sweet dishes. It’s also common in France, under the name of creme caramel.
I love the coconut and pumpkin flavored flan I get at Filipino restaurants. I have been experimenting with fruit flavored flans, which I enjoy as an alternative to the original. Using Sugar In the Raw, the intense caramel with an almost molasses like flavor complements the overripe bananas well. For that reason, I did not even include any vanilla extract, usually a standard ingredient in flan.
- 1 cup demarara sugar (Sugar in the Raw)
- 1/2 teaspoon Maldon salt (rock salt)
- 3 eggs
- 12 oz. can evaporated milk
- 14 oz. can sweetened condensed milk
- 2 very ripe bananas, sliced
- Heat sugar on a low flame, until it liquefies to a deep brown color. Shake the pan once in a while, but DO NOT STIR WITH A SPOON. If you do, the spoon will get stuck in the caramel. This will take about 20 minutes.
- Transfer to a baking dish and sprinkle the salt on top. Now place the banana slices on top
- Preheat oven to 350 F.
- Beat eggs until light and fluffy, using an electric mixer. This will take about 10 minutes. Add evaporated milk and condensed milk. Beat for another 2 minutes. Pour over the caramel and bananas.
- Bake in a water bath for 45-55 minutes, until custard sets and a toothpick inserted comes out clean.
- Cool. Chill overnight in the refrigerator.
- Using a butter knife, go around the perimeter of the dish. Place a larger dish on top and flip over. Bang the bottom of the dish a few times with your hand to release the custard and once you see it slide out, remove the dish from on top. Pour any residual syrup from the baking dish on top.
- If desired, garnish with fresh banana slices.
- After a few days in the refrigerator, it gets completely saturated with the syrup and tastes even better!