2 1/2 cups while sugar
4 medium-sized fully ripe bananas peeled and sliced thinly crosswise
16 large eggs
4 tall cans (12 oz.) evaporated
4 tsp. vanilla extract
1 tsp. ground nutmeg (optional)
Pinch of salt
Strawberries (or other ripe fruits) for garnish
Have ready 2 sets of pans, two larger, deeper pans (roasting pans) and two smaller pans (9 inches long, 3 inches wide and 3 inches deep for the flan, which will be baked by steaming (baño maria) by placing these pans with the custard mixture in them into the larger pans and filling these larger pans with hot water to come up about 2/3 the depth of the sides of the smaller pans. Heat oven to 350 degrees F and place the larger pans with water in them in center of oven.
Prepare the custard this way:
Caramelize or melt 1 cup of the white granulated sugar in heavy sauce pans over medium heat for 5 minutes – be careful not to burn sugar, keep on tilting the pan to spread sugar. As soon as sugar has melted, pour 1/2 into each of the smaller pans in which the custard will be cooked. Tilt these pans to allow caramel to spread and cover bottoms of pans.
In large mixing bowl, combine mashed bananas and 1-1/2 cups sugar and heat with electric mixer to blend and become smooth. Beat in eggs until well blended. Slowly add the milk, vanilla and pinch of salt. Beat with electric mixer at low speed until just blended. Divide mixture between the two loaf pans with caramelized sugar on their bottoms.
Carefully place smaller pans with custard mixture in them into larger pans with hot water in the oven. Bake for 1-1/2 hours or until custard is set but still soft in center.
Remove pans from the oven and let pans with custard coal on wire racks. Place inside the ref before unmolding onto serving platter. Run knife around flan to loosen out sides, then place oval platter over custard pan and flip it over. The caramel will liquify furring overnight stay in the ref and the custard will fall easily onto the platter, with the caramel syrup over it. SHARE With Your Friends: