28 de octubre de 2024

Indulge in the Creamy Perfection of Flan de Platano Yococino con MAMBO: A Tropical Twist on Classic Flan

Flan de Platano Yococino con MAMBO

Indulge in the Creamy Perfection of Flan de Platano Yococino con MAMBO: A Tropical Twist on Classic Flan

Flan de Platano Yococino con MAMBO is a delightful dessert that combines the rich flavors of creamy flan with the tropical goodness of bananas. This recipe is a unique twist on the classic flan, adding a touch of the Caribbean to your dessert menu. The velvety texture and sweet taste of the flan perfectly complement the natural sweetness of ripe bananas. Prepare yourself for a heavenly treat that will transport you to a tropical paradise.

Ingredients:

4 ripe bananas

1 cup granulated sugar

1 teaspoon vanilla extract

6 large eggs

2 cups whole milk

1/2 cup condensed milk

Preparation:

1. Preheat the oven to 350°F (175°C).

Start by preheating your oven to ensure it reaches the desired temperature for baking the flan.

2. Prepare the caramel sauce.

In a medium-sized saucepan, melt the granulated sugar over medium heat until it turns into a golden caramel. Stir occasionally to prevent burning. Once the caramel is ready, carefully pour it into a flan mold, ensuring it coats the bottom evenly. Set aside and let it cool.

3. Blend the bananas.

In a blender or food processor, puree the ripe bananas until smooth. Set aside.

4. Prepare the custard mixture.

In a large bowl, whisk together the eggs, whole milk, condensed milk, vanilla extract, and the pureed bananas until well combined. Make sure there are no lumps in the mixture.

5. Strain the custard mixture.

Using a fine-mesh sieve, strain the custard mixture into a separate bowl. This step ensures a smooth and creamy texture for the flan.

6. Pour the custard mixture into the flan mold.

Gently pour the strained custard mixture into the flan mold with the caramel sauce. The caramel sauce will rise to the top, creating a beautiful caramel layer on the flan.

7. Create a water bath.

Place the flan mold inside a larger baking dish or roasting pan. Fill the larger dish with hot water until it reaches about halfway up the sides of the flan mold. This water bath method ensures even cooking and prevents the flan from cracking.

8. Bake the flan.

Place the water bath with the flan in the preheated oven and bake for approximately 60-70 minutes or until the flan is set. To check if it’s done, gently shake the mold. The center of the flan should jiggle slightly, but not be liquidy.

9. Cool and refrigerate.

Remove the flan from the oven and let it cool to room temperature. Once cooled, cover the flan mold with plastic wrap and refrigerate for at least 4 hours or overnight.

10. Serve and enjoy!

To serve, run a knife around the edges of the flan mold to loosen it. Place a serving plate on top of the mold and quickly invert it, allowing the flan to release onto the plate. The caramel sauce will flow down the sides, creating a beautiful presentation. Slice into individual portions and savor the creamy perfection of Flan de Platano Yococino con MAMBO.

Now that you have the recipe, it’s time to gather the ingredients and embark on a culinary journey to the tropics. Indulge yourself in this tropical twist on classic flan and let the flavors of banana and creamy custard transport you to paradise.