Flan With Bananas Recipes

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.

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-ounces) custard cups. Place on cooling rack to cool. Meanwhile, in a 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 a knife around edge of custard to loosen; turn upside down onto a serving plate. Garnish with remaining ingredients. 1 Seving Calories270 ( Calories from Fat50), % Daily Value Total Fat6g6% (Saturated Fat3g,3% Trans Fat0g0% ), Cholesterol100mg100%; Sodium110mg110%; Total Carbohydrate47g47% (Dietary Fiber0g0% Sugars44g44% ), Protein6g6%

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 12-cup fluted tube pan (such as Bundt®) with cooking spray. Pour 11 ounces caramel topping into prepared pan. Spray a sheet of aluminum foil with cooking spray.
• Beat cake mix, 3 eggs, oil, and water together in a bowl with an electric mixer on low speed for 30 seconds; increase speed to medium and beat for 2 minutes more, occasionally scraping down the sides of the bowl. Mix banana and 1/2 teaspoon almond extract into batter; pour batter into the prepared pan.
• Beat sweetened condensed milk, evaporated milk, 5 eggs, milk, cream cheese, and 1 teaspoon almond extract together in a bowl using an electric mixer until smooth; pour over cake batter. Cover fluted tube pan tightly with prepared aluminum foil, sprayed-side down. Set fluted tube pan into a large baking dish and fill baking dish with about 2 inches of water, creating a water bath.
• Bake in the preheated oven for 2 hours. Remove fluted tube pan from water and allow to cool for 15 minutes. Remove aluminum foil and invert cake onto a serving dish. The caramel topping should flow down the sides of cake.
• Cool cake to room temperature and refrigerate, 8 hours to overnight. Drizzle remaining caramel sauce over cake before serving.

Steps:

• Preheat oven to 350.
• Heat 1 cup sugar in a heavy bottomed saucepan over medium heat until the sugar begins to caramelize Increase the heat to high and cook until the syrup turns amber in color.
• Remove from heat and pour into 6 ramekins and allow to cool.
• Heat the milk, vanilla bean and remaining sugar over medium heat and let simmer for 10 minutes, stirring constantly to prevent scorching Remove from heat and allow to cool.
• Once cool, remove vanilla bean and add banana extract.
• In a separate bowl, beat eggs and yolks together and add to the cooled milk; mix well and pour into prepared ramekins Bake one hour in a water bath.
• Refrigerate at least two hours before serving.
• To serve, remove flans from ramekins and garnish with fresh berries and fried plantains (if available).

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.

Steps:

• Melt butter in skillet over medium-low heat. Add bananas and 1 tablespoon sugar.
• Mix to coat bananas with butter. Cover and cook for 5 minutes, stirring occasionally.
• With the back of a wooden spoon mash bananas against the side of the pan until they are a chunky puree.
• Stir in lemon juice.
• If using brandy,increase the heat to high and add brandy. Cook one minute. Take off heat.
• Put banana puree into six 1-cup custard dishes or ramekins.
• Preheat oven to 300°F.
• In saucepan, bring cream (milk combined with cream or just all milk works fine) and vanilla bean to a boil. Turn off heat and set aside.
• In a double boiler over simmering water, combine yolks and 5 tablespoons sugar, stirring constantly for 15 minutes or until mixture coats back of spoon.
• Mix in vanilla cream and stir until mixture thickens to light cream consistency (5-10 minutes). Remove vanilla bean.
• Spoon custard into dishes over the banana mixture.
• Place dishes in roasting pan. Pour hot water into roasting pan to depth of 1/2 inch.
• Bake custards for 50 - 60 minutes or until set. Check with knife inserted in middle of one custard. Knife will come out clean.
• Remove from pan.
• Cover dishes with plastic wrap and put in refrigerator to cool). (Custards may be prepared one day ahead to this point).
• Preheat broiler.
• Put cracked ice in broiler pan and put custard dishes in pan.
• Sprinkle each custard with 2 teaspoons brown sugar.
• Broil 4 inches from heat until sugar caramelizes--watch carefully--this happens very fast.