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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 6 |
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An exotic tropical twist to flan. Created by Alan Mallett, executive chef at Prairie View University and published in the Houston Chronicle. Time does not include the chilling time. Ingredients:
2 1/2 cups granulated sugar, divided |
1 quart milk |
1/2 vanilla bean |
1/4 teaspoon banana extract |
4 whole eggs |
6 egg yolks |
1 pinch salt |
Directions:
1. Preheat oven to 350.
2. 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.
3. Remove from heat and pour into 6 ramekins and allow to cool.
4. 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.
5. Once cool, remove vanilla bean and add banana extract.
6. 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.
7. Refrigerate at least two hours before serving.
8. To serve, remove flans from ramekins and garnish with fresh berries and fried plantains (if available).
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