LA LECHERA HOME
Steps:
- Preheat oven to 350° F.
- Heat sugar in small, heavy-duty saucepan over medium-low heat, stirring constantly, for 6 to 8 minutes or until dissolved and caramel-colored. Pour onto bottom of 9-inch-round cake pan; quickly swirl around bottom to coat.
- Place LA LECHERA and bananas in blender; cover. Blend until smooth.
- Combine banana mixture and eggs in large bowl; whisk until well combined. Add evaporated milk; mix well. Pour into prepared pan; cover lightly with foil. Place pan in large roasting pan; fill roasting pan with warm water to about 1-inch depth.
- Bake for 1 hour and 15 minutes or until knife inserted near center comes out clean. Remove flan from water. Cool on wire rack. Refrigerate for 4 hours or overnight.
- To serve, run small spatula around edge of pan. Invert serving plate over pan. Turn over; shake gently to release. Garnish with banana slices.
BANANA FLAN WITH RASPBERRY SAUCE
Provided by Michele Evans
Categories dessert
Time 1h30m
Yield Four servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees.
- In a large bowl, beat the whole eggs, egg yolk and sugar together with a wire whisk. Add the lemon juice, heavy cream and sweetened condensed milk and combine well.
- Put the bananas and milk into the container of a food processor fitted with a steel blade, or into a blender, and puree. Add this to the egg-and-sugar mixture in the bowl. Then add the rum, banana liqueur (if used) and the vanilla extract. Mix thoroughly.
- Lightly grease each of four 10-ounce custard cups. Pour the flan mixture in equal amounts into the cups.
- Put the cups into a baking pan with three-inch sides. Pour warm water into the pan until it reaches halfway up the side of the cups.
- Cook in the oven for about 30 minutes, or until the custard is set. (The custard is done when the thin blade of a knife comes out clean after being inserted into the center of the flan.)
- Meanwhile, prepare the raspberry puree. In a food processor or blender, puree the thawed raspberries with their syrup. Strain through a fine sieve and mix in the sugar and wine. Set aside.
- When the flans are cooked, remove them from the water and let rest for five minutes.
- To serve the flan warm, invert each custard cup onto a dessert plate and shake once to release. Spoon equal amounts of the raspberry sauce around each flan. Garnish the top of each with three raspberries and a mint leaf. To serve the flans cold, let them cool for 30 minutes, cover and refrigerate for several hours. Cover the raspberry sauce and chill as well. At serving time, assemble the dish as described above.
Nutrition Facts : @context http, Calories 1018, UnsaturatedFat 59 grams, Carbohydrate 70 grams, Fat 77 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 16 grams, Sodium 139 milligrams, Sugar 58 grams, TransFat 0 grams
BANANA FLAN RECIPE - (4.3/5)
Provided by carvalhohm
Number Of Ingredients 9
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%
BANANA FLAN
This is from Fresh Ways with Desserts. A little gift left by a friend after garage "sailing". We thought this recipe was was worth the price of the set of books!EDIT:After the 1* review I eliminated some of the lemon juice. The original recipe called for 1 tsp. of lemon juice in the caramel and 3 tsp. in the flan. The banana gives this flan some texture.
Provided by cookiedog
Categories Dessert
Time 5h
Yield 8 serving(s)
Number Of Ingredients 10
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.
EASY RASPBERRY FLAN
I have been making this recipe for years & it's quick & easy to prepare, but so delicious. This flan has a cake-like texture & can be eaten warm or cold & dressed up with cream, ice cream & additional fresh berries. Can use berries other than raspberries, or a combination of berries is also good. HAPPY BAKING & EATING!
Provided by LYNNE HOOK
Categories Fruit Desserts
Time 45m
Number Of Ingredients 4
Steps:
- 1. Lightly grease an 8 inch flan dish.
- 2. Beat cake mix, sour cream & eggs together till thick & creamy. Mixture will be quite thick.
- 3. Fold in frozen raspberries. Do NOT defrost before adding.
- 4. Spoon into flan dish & bake @ 350 degrees for 30-40 minutes, until set & golden on top.
- 5. Dust with icing sugar before serving. Great served warm or cold, with cream or ice cream.
BANANA FLAN
Treat your family to these delicious banana flans - a perfect dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h50m
Yield 10
Number Of Ingredients 9
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.
Nutrition Facts : Calories 270, Carbohydrate 47 g, Cholesterol 100 mg, Fat 1, Fiber 0 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Seving, Sodium 110 mg, Sugar 44 g, TransFat 0 g
VANILLA FLAN WITH RASPBERRIES
I thought this sounded like a great dessert/fruit can easily to switched to different berries or even frozen berries. Prep time does not include overnight refrigeration. Recipe source: Bon Appetit (July 1991)
Provided by ellie_
Categories Dessert
Time 2h
Yield 2 9-inch flans, 18-20 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F.
- In a saucepan over low heat combine 2 cups sugar and 1/2 cup water, stirring until sugar dissolves. Increase heat to high and boil without stirring until sugar caramelizes, swirling pan occasionally. Immediately pour into 2 (9-inch) pie dishes. Turn dishes, so bottom and sides are coated. Set aside.
- In a large bowl whisk together eggs, egg yolks and vanilla.
- Stir in whipping cream, milk and 1 1/2 cups sugar.
- Divide mixture among pie dishes.
- Place pie pans in a heavy baking pan, adding enough hot water to come up halfway up sides of pie dishes.
- Bake for 50-60 minutes or until knife inserted in center comes clean. Remove custards from water and cool. Refrigerate overnight (*can be prepared up to 2 days ahead.).
- Invert custards on platters; sprinkle with raspberries to serve.
Nutrition Facts : Calories 315.6, Fat 14.1, SaturatedFat 7.9, Cholesterol 174.4, Sodium 52.8, Carbohydrate 43.3, Fiber 0.9, Sugar 39.8, Protein 4.7
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