Banana Flan

by V & V Supremo Foods, Inc.

3.83

1 Hour, 20 Min

Servings

ingredients

What better way to close a great dinner than with a great dessert? Try this Banana Flan recipe for the perfect finish to a perfect day.

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Ingredients

1 (15 oz.)

Rancherito® Brand Mexican Style Sour Cream From V&V SUPREMO®

1 (15 oz.) Rancherito® Brand Mexican Style Sour Cream From V&V SUPREMO®
6

ripe bananas, (2 for garnish)

6 ripe bananas, (2 for garnish)
1 (14 oz.) can

condensed milk

1 (14 oz.) can condensed milk
7

large eggs

7 large eggs
2 Tbsp.

vanilla extract

2 Tbsp. vanilla extract
1 cup

sugar (for caramel)

1 cup sugar (for caramel)

1

Place the rest of the ingredients (except sugar and 2 bananas for garnish) in the blender and blend well.
2

Place the mixture into a 9 inch round metal cake pan that was previously caramelized with sugar. Cover the cake pan with foil, sealing tight.
3

Use a pot or pan that is big enough to hold the cake pan when covered. Place cake pan in the bigger pan. Add enough hot water to reach ¾ of an inch around the cake pan. Cover the larger pan and place over high heat until water comes to boil. Reduce heat to medium and cook for 50 minutes.
4

Check water level every 15 minutes. The water level should not drop lower than halfway up the cake pan. If necessary, add boiling water to the pan.
5

Carefully remove the cake pan from the water. Allow to cool at room temperature for 2 hours. Refrigerate for 3 hours or overnight.
6

To remove flan from pan, use a small knife go around between the flan and cake pan. Place a large plate upside down over the cake pan. Carefully invert flan onto the plate.
7

Serve and garnish with thin slices of caramelized bananas.

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Recipe by: V&V Supremo Foods, Inc.

From: Chicago, IL

INGREDIENTS:

DIRECTIONS:

1. Place the rest of the ingredients (except sugar and 2 bananas for garnish) in the blender and blend well.
2. Place the mixture into a 9 inch round metal cake pan that was previously caramelized with sugar. Cover the cake pan with foil, sealing tight.
3. Use a pot or pan that is big enough to hold the cake pan when covered. Place cake pan in the bigger pan. Add enough hot water to reach ¾ of an inch around the cake pan. Cover the larger pan and place over high heat until water comes to boil. Reduce heat to medium and cook for 50 minutes.
4. Check water level every 15 minutes. The water level should not drop lower than halfway up the cake pan. If necessary, add boiling water to the pan.
5. Carefully remove the cake pan from the water. Allow to cool at room temperature for 2 hours. Refrigerate for 3 hours or overnight.
6. To remove flan from pan, use a small knife go around between the flan and cake pan. Place a large plate upside down over the cake pan. Carefully invert flan onto the plate.
7. Serve and garnish with thin slices of caramelized bananas.

Banana Flan

Notes: