Leche flan is a common dessert usually served during festivities and other special events. So you might be familiar with this recipe already. But how about one that is flavored with banana? Would they be a great treat?
Leche flan is a type of custard dessert made of eggs and milk, with a layer of soft caramel on top. Leche flan is the local term in the Philippines for the originally Spanish term flan de leche, which literally meant “milk flan”.This dessert is prepared and presented differently in various regions. It is usually steamed over an open flame or stove top. Sometimes, it can also be baked. In Vietnam, instead of caramel, coffee is poured on top. Other regions, specifically among Caribbean countries, included coconut in this crème caramel.
So what we have here is another variation with banana addition. Curious? Here’s how.
- 1 big can (15oz) evaporated milk
- 1 big can(14oz) condensed milk
- 6 egg yolks
- 1 teaspoon of vanilla extract
- 3 aluminum molds (llanera) for leche flan
- a pinch of salt
- a dash of cinnamon
- 1 riped banana, mashed
- In a small bowl, mix thoroughly sugar & water and pour into the molds equally. Heat molds with sugar and water mixture on low fire until the sugar is caramelized. Set aside and let cool. Note: The caramelized mixture should solidify once totally cooled.
- In a bowl, mix well the evaporated milk, condensed milk, egg yolks, vanilla, mashed banana, a dash of cinnamon and pinch of salt manually or by blender.
- Pour gently the mixture on top of the caramel on the aluminum molds to about 1¼ inch thick.
- Cover molds individually with aluminum foil. Steam for about 30 minutes OR bake for about 45 minutes at 350 degrees F.
- To tell whether the leche flan is already cooked, insert a knife on the mixture and if it comes out clean then the flan is already cooked.
- Let cool and keep refrigerated.
- How to serve: Run a thin knife around the edges of the mold to loosen the Leche Flan. Place a platter on top of the mold and turn upside down.