Who will not love this rich, creamy, melt-in-the-mouth goodness, folks? We bet that once in your life, when sugar is not yet your problem, you have indulged yourself with as much leche flan as you can have. And that is ok. Here in Panlasang Pinoy Recipes, we bring you a new twist to this all-time favorite! We give you a new flavor-banana leche flan! Your favorite fruit plus your favorite dessert in one recipe!
Leche flan is the local term for the Spanish flan de leche, which means milk flan. The Pinoy version is heavier than the Spanish dish because of the condensed milk and more egg yolks used. This custard dessert with caramel on top is a mainstay in traditional Filipino handaan, such as fiesta and noche buena. This is a special treat that is usually prepared only during such important occasions.
The common way of cooking this dessert is by steaming over an open flame or stove top, as indicated in the recipe below. However, baking it is also becoming a common way. Although it can be made into different shapes, such as heart- or round-shaped, Philippine flan is usually oval in shape due to the traditional use of oval-shaped tin molds, which are known as llaneras or lyneras.
How will this new flavor change the common taste of this dessert? Not much except for the texture and that fruity banana aroma maybe. If you are that curious, we suggest that you try this recipe. It may be a bit messy, but it will be worth it at the end! More than the sweetness, it can also offer nutritional content with the added banana flavor. This fruit is packed with potassium and fiber, as well as carbohydrate and protein. Try this banana leche flan now!
- 1 can (15 oz) evaporated milk
- 1 can (14oz) condensed milk
- 6 egg yolks
- 1 ripe banana, mashed
- 1 tsp vanilla extract
- dash of cinnamon powder
- pinch of salt
- calamansi peels, from 5 pcs calamansi
- 3 molds (llanera) with 2 tbsp brown sugar dissolved in 2 tbsp water each
- Separate egg yolks from egg whites. Transfer egg yolks to a mixing bowl.
- Beat the egg yolks.
- Add the evaporated milk, condensed milk, cinnamon powder, vanilla extract, salt, and calamansi peels. Mix well. (Calamansi peels were added to remove the stench from the egg yolks and to give the leche flan with a bit of citrusy flavor.)
- Before proceeding to the next step, filter out the calamansi peels using a strainer.
- Add the mashed banana. Mix well then set aside.
- In low fire, heat the mold (llanera) with sugar and water mixture until it boils and thickens.
- Gently pour the leche flan mixture on top of the caramelized sugar in each mold.
- Cover each mold with aluminum foil then arrange properly in the steamer.
- Steam for about 30 minutes. You can tell that it is cooked when you insert a toothpick then it comes out clean.
- Transfer to a serving plate. Enjoy your banana leche flan!