Banana Flan
Indulge in a heavenly banana flan that’s a delightful twist on traditional dessert! This creamy treat combines the rich flavors of caramel, luscious evaporated milk, and a hint of vanilla from cake mix for a melt-in-your-mouth experience. Perfect for impressing guests or treating yourself, this easy-to-make dessert will have everyone coming back for seconds!
Prep
15
min
Cook
120
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- 2 plátanos
🥛Dairy & Eggs(6)
- 1 lata de leche condensada
- 2 huevos enteros
- 2 llenas de huevo
- 3 huevos
- 1 lata de leche evaporada
- 3/4 taza de leche (180 ml)
🫙Pantry Staples(4)
- 1/2 taza de aceite (120 ml)
- 1/2 taza de azúcar (100 g)
- 1 cucharada de vainilla (15 ml)
- Una caja de pastel de vainilla
Nutrition (per serving)
Calories
697
Protein
12g
Carbs
100g
Fat
27g
👨🍳 Instructions
- 1
On low heat, melt the sugar until it becomes caramel.
- 2
After blending the ingredients for the flan, place it in the oven covered with aluminum foil for one hour at 350°F in a water bath.
- 3
Add the cake mix and return to the oven covered with aluminum foil for another hour or until a knife comes out clean.
- 4
Let cool and place in the refrigerator for at least 6 hours before unmolding.
💡 Pro Tips
- ✓Heat your caramel to 160-170°C (320-338°F) before pouring into the flan mold, not just until melted. At this temperature, the sugar develops bitter, complex flavors and creates a harder candy shell that won't dissolve into the custard during baking.timing160-170°C (320-338°F)
- ✓Blend the flan custard (evaporated milk, condensed milk, eggs, banana, vanilla) for 90-120 seconds until completely homogeneous, then strain through fine mesh twice. This removes air bubbles that cause cratering and ensures the custard sets to a silky texture rather than spongy.technique90-120 seconds, double-strain
- ✓Keep your water bath at 180-185°F (82-85°C) by using a meat thermometer to monitor it during the full 2-hour baking time. Above 190°F, the custard's proteins (from 5-7 eggs total) over-coagulate and become rubbery with visible cracks.equipment180-185°F (82-85°C)
- ✓Chill the flan for exactly 8-12 hours (not just 6) so the gelatin-like structure from the condensed and evaporated milk fully sets and firms, preventing collapse when unmolding. At 6 hours, the center still contains ~15% excess moisture.timing8-12 hours
- ✓Use 2 whole bananas (200-220g) and blend them with the dairy mixture rather than adding cake batter first. This distributes banana pectin evenly, which thickens the custard to 1.2-1.4 times the viscosity of plain flan, preventing the cake layer from sinking.ingredient200-220g bananas
Share this recipe
Prep
15
min
Cook
120
min
Serves
8
people
Level
intermediate
Share this recipe
Banana Flan
Indulge in a heavenly banana flan that’s a delightful twist on traditional dessert! This creamy treat combines the rich flavors of caramel, luscious evaporated milk, and a hint of vanilla from cake mix for a melt-in-your-mouth experience. Perfect for impressing guests or treating yourself, this easy-to-make dessert will have everyone coming back for seconds!
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- 2 plátanos
🥛Dairy & Eggs(6)
- 1 lata de leche condensada
- 2 huevos enteros
- 2 llenas de huevo
- 3 huevos
- 1 lata de leche evaporada
- 3/4 taza de leche (180 ml)
🫙Pantry Staples(4)
- 1/2 taza de aceite (120 ml)
- 1/2 taza de azúcar (100 g)
- 1 cucharada de vainilla (15 ml)
- Una caja de pastel de vainilla
Nutrition (per serving)
Calories
697
Protein
12g
Carbs
100g
Fat
27g
👨🍳 Instructions
- 1
On low heat, melt the sugar until it becomes caramel.
- 2
After blending the ingredients for the flan, place it in the oven covered with aluminum foil for one hour at 350°F in a water bath.
- 3
Add the cake mix and return to the oven covered with aluminum foil for another hour or until a knife comes out clean.
- 4
Let cool and place in the refrigerator for at least 6 hours before unmolding.
💡 Pro Tips
- ✓Heat your caramel to 160-170°C (320-338°F) before pouring into the flan mold, not just until melted. At this temperature, the sugar develops bitter, complex flavors and creates a harder candy shell that won't dissolve into the custard during baking.timing160-170°C (320-338°F)
- ✓Blend the flan custard (evaporated milk, condensed milk, eggs, banana, vanilla) for 90-120 seconds until completely homogeneous, then strain through fine mesh twice. This removes air bubbles that cause cratering and ensures the custard sets to a silky texture rather than spongy.technique90-120 seconds, double-strain
- ✓Keep your water bath at 180-185°F (82-85°C) by using a meat thermometer to monitor it during the full 2-hour baking time. Above 190°F, the custard's proteins (from 5-7 eggs total) over-coagulate and become rubbery with visible cracks.equipment180-185°F (82-85°C)
- ✓Chill the flan for exactly 8-12 hours (not just 6) so the gelatin-like structure from the condensed and evaporated milk fully sets and firms, preventing collapse when unmolding. At 6 hours, the center still contains ~15% excess moisture.timing8-12 hours
- ✓Use 2 whole bananas (200-220g) and blend them with the dairy mixture rather than adding cake batter first. This distributes banana pectin evenly, which thickens the custard to 1.2-1.4 times the viscosity of plain flan, preventing the cake layer from sinking.ingredient200-220g bananas