Prep 15 mins
Cook 1 hr 10 mins
Flan is a classic baked custard dessert enjoyed throughout Central and South America. This luscious Salvadorian version uses versatile plantains. Plantains have several ripening stages determined mainly by color, from green to yellow to brown to black. For best results in this recipe, be sure to use fully ripe, black plantains that feel like firm bananas. Ripen plantains at room temperature, where they will slowly change color.
- 3⁄4 cup granulated sugar
- 1 (12 ounce) cannestle Carnation Evaporated Milk, chilled
- 1 (14 ounce) can Nestle sweetened condensed milk
- 2 ripe plantains, peeled, cut in chunks
- 4 large eggs
- 2 tablespoons sweet wine, such as vermouth
- 1 teaspoon vanilla extract
- 1 teaspoon lime zest (optional)
- PREHEAT oven to 350°F.
- HEAT sugar in small, heavy-duty saucepan over medium-low heat, stirring constantly, for 3 to 4 minutes or until dissolved and caramel colored. Quickly pour onto bottom of deep 9-inch round mold; swirl around bottom and sides to coat.
- COMBINE evaporated milk, sweetened condensed milk, eggs, plantains, wine, vanilla extract and lime zest in blender container; cover. Blend until smooth. Strain mixture into prepared mold. Place mold in large roasting pan; fill roasting pan with warm water to about 1-inch depth. Cover roasting pan loosely with foil.
- BAKE for 1 hour 10 to 30 minutes or until knife inserted near center comes out clean. Remove foil; remove flan from water to wire rack. Cool for 1 hour. Refrigerate for 4 hours or overnight.
- TO SERVE: Run small spatula around edge of mold. Invert serving plate over mold. Turn over; shake gently to release. Caramelized sugar forms sauce.