flan by any other name

Custard is one of life's most gracious pleasures. It is creamy, sometimes warm and always sweet. These are banana flans or creme brule de guineo or what ever other language you want to call a banana custard.



Have it like a flan....



or have it like a brule- its up to you. Why would you want the recipe? Are you going to make it? Let me know! Oh ok here's the recipe.

Prep Time: 20 minutes

Cook Time: 1 hour

Ingredients:

1 cup and 1/2 cup sugar
6 large eggs
1 large ripe plantain
1 14oz can sweetened condensed milk
2 13 oz cans evaporated milk
1 teaspoon vanilla
Preparation:

Preheat oven to 325 degrees F. You will need 6 ramekins or other specialty flan cook ware and a large baking pan to put them in.

Pour 1 cup sugar in warm pan over medium heat. Constantly stir sugar until it browns and becomes caramel. Quickly pour approximately 2-3 tablespoons of caramel in each ramekin, tilting it to swirl the caramel around the sides. Be careful the sugar is violently hot. Reheat caramel if it starts to harden.

In a mixer or with a whisk, blend the eggs together. Mix in the smashed up plantain. Mix in the milks then slowly mix in the 1/2 cup of sugar, then the vanilla. Blend smooth after each ingredient is added.

Pour custard into caramel lined ramekins. Place ramekins in a large glass or ceramic baking dish and fill with about 1-2 inches of hot water. Bake for 45 minutes in the water bath and check with a knife just to the side of the center. If knife comes out clean, it's ready.

Remove and let cool. Let each ramekin cool in refrigerator for 1 hour. Invert each ramekin onto a small plate, the caramel sauce will flow over the custard.