Banana Flan Recipe
This delicious banana flan with the wholesome flavour of the fruit is all you need for a satisfyingly super-delicious dessert. So here's Chef Klinth Crasta with her amazing Banana Flan recipe to achieve your desired tasty dessert.
Ingredients
Pastry
- 6 ounces Sugar
- 1 tsp Vanilla paste
- 14 ounces Butter
- 1 pound All purpose flour
- 1 Egg
Filling
- 1 1/2 Cups Milk
- 1/2 Cup Heavy cream
- 5 Egg yolks
- 1 Egg
- 3/4 Cup Granulated sugar
- 2 Tsp Vanilla paste/ Vanilla extract
- 1/4 Cup Cornstarch
- Pinch of Salt
- 1 Tbsp Unsalted butter (softened)
Topping
- 4 Ripe Bananas
- 1/2 Cup Apircot jelly
Instructions
To Make Pastry
- In a food processor add the sugar, butter, egg and vanilla paste. Pulse until smooth and then add the flour. Tip out onto a floured surface and mix to form a smooth dough.
- Refrigerate for at least 2 hours. Preheat the oven to 350°.
- Roll out the pastry to about 1/4-inch thick and line a 9″ flan ring. Refrigerate for about 45 minutes.
- Blind bake using baking beans to hold the shape of the paste until the pastry shell is firm and golden brown.
- Remove from the oven, remove the baking beans and set aside.
To Make Filling
- In a heavy saucepan bring the milk and cream to a boil. Put the rest of the ingredients in a large bowl and whisk together. Pour the milk over the egg mixture and whisk.
- Once the milk is incorporated, pour the whole contents of the bowl back into the pan and return to the heat.
- Continue whisking the pastry cream until it thickens (about 4 minutes). Remove from the heat and spoon into the baked pastry shell.
To Make Topping
- Slice the bananas into 1/4-inch discs and arrange neatly on top of the warm filling.
- Bring the apricot jelly to a boil in a small pan and brush over the top of the bananas.