I made this flan with my best friend Jude, who is quite the baker. She made the process easy, and we got the flan in the oven in no time flat. (See photos below, I always find a visual helps when you are trying a recipe for the first time—as I was).
MAKES ONE 12-INCH FLAN
GET IT STARTED
Place a large pot of water on the stove and bring to a boil… Preheat oven 350ºF.
MAKE THE CARAMEL SAUCE
3/4 CUP sugar
Place sugar in a saucepan over medium heat. Allow sugar to melt (do not stir). It will turn a light brown and start to bubble. Once it’s all melted, immediately pour into the glass baking dish and rotate quickly so caramel completely covers the bottom. It’s important to be fast, as the caramel will turn as hard as candy almost instantly. Place dish inside a rectangular pan.
GET OUT FOOD PROCESSOR … MAKE THE CUSTARD
3 CUPS milk
3/4 CUP sugar
1 can sweet condensed milk
3 ripe bananas, sliced
1/4 tsp salt
2 tsp vanilla extract
In a food processor add milk, sugar, condensed milk, bananas, salt, and pulse together. In a large bowl, break eggs and whisk lightly. Combine processed mixture slowly into the eggs. Add vanilla, mix. Pour into the glass baking dish. (Pour through a fine mesh sieve if you have patience.)
Pull out middle shelf of oven and position the glass baking dish inside the rectangular pan. Pour boiling water into the rectangular pan, until it is halfway up the sides of the flan’s glass baking pan. Bake for 1 hr until knife inserted in the center comes out clean. Remove from oven, let cool. Cover and place in the fridge to set, at least 8 hours. When ready to serve, run a dull knife around the edge of the flan, and carefully invert onto serving dish.
See more recipes for a hot and steamy Latin dance party in 07 A Latin Fiesta