baking · vegetarian
Silky plantain flan with vanilla bean
A smooth baked custard made with very ripe plantain, evaporated milk and eggs, set over amber caramel and flavored with vanilla paste.
- Time
- 210min
- Steps
- 5
Ingredients
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Allergens
Contains milk and egg.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven, Blender or food processor.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Heat the oven to 165°C (325°F). Set two 8-ounce ovenproof ramekins in a deep baking dish.
-
2
Cook 40 g of the sugar with 1 tablespoon water in a pan over medium heat, without stirring, until amber. Carefully divide the caramel between the ramekins.
-
3
Peel and dice the plantain and simmer in water for about 12 minutes, until very tender, then drain. Blend with the eggs, evaporated milk and the remaining sugar until smooth, then stir in the vanilla paste.
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4
Strain the custard into the ramekins. Pour hot water into the baking dish to come halfway up the ramekins and bake for 35–45 minutes, until the edges are set and the centers reach 71°C (160°F).
-
5
Cool, then refrigerate until cold. Run a knife around the edge of each flan and invert onto a plate.
