As I prepare to graduate, I have been faced with the daunting task of figuring out what to do with my life. Being a good Classicist, I have applied to grad school (well... it was law school, but I got over that quickly). As I think about my newly chosen future of toiling away the days translating, it has occurred to me that chipping away at Livy's monumentum, Ab Urbe Condita, is not my ideal. I would rather be traveling, learning foreign (living) languages, eating, and laughing. And although, Classics would afford me the opportunity to do those things except with dead languages also, I'm still not sure if it would lead to my ideal life -- one worth living.
So... I've decided to bake (and cook) and blog about it (something completely foreign to me) and see what happens. It is possible that Berkeley will accept me with open arms (and funding) and even more possible that I will, in my latest scheme, run away to Zacatecas, Mexico, the home of my ancestors (well, some of them), and learn to make pan dulces, moles, tamales, and mucho mas! In the mean time... Banana Flan.
So I was recently thinking about this Yucatan restaurant that my family used to eat when I was young -- El Emperador. Everything was authentic and delicious. We always ordered Cochinita Pibil
for our entree and the Banana Flan for dessert. Although I'm not a real fan of flan, this flan was different. Rich and thick, but slightly light and airy. The flavor the perfect blend of banana, nutmeg, and cream with a bit of caramel.
for our entree and the Banana Flan for dessert. Although I'm not a real fan of flan, this flan was different. Rich and thick, but slightly light and airy. The flavor the perfect blend of banana, nutmeg, and cream with a bit of caramel.
My version of Banana Flan was dense and creamy with a rich banana flavor. I used scant 1/4 c. brown sugar in my recipe, but I think it could easily be left out if the bananas are ripe. The caramel sauce ensures its sweetness.
BANANA FLAN
Inspired by Lucinda Scala Quinn's Pumpkin Flan (MAD Hungry)
1/2 c. granulated sugar
1/4 c. light-brown sugar (optional)
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
2-3 ripe bananas
3/4 c. evaporated milk
3/4 c. heavy cream
5 large eggs beaten
1. Preheat oven to 400 degrees
2. Put the granulated sugar in a pie plate and spread evenly. Set the pie plate on the center rack in the over, and bake until the sugar dissolves into a amber syrup, about 8-12 minutes. (CAUTION: watch the sugar closely! Once it begins to turn a light amber color it caramelizes very quickly.) Remove from oven.
3. Lower oven temp to 350 degrees.
4. In a blender mix the bananas, nutmeg, cinnamon, salt, and evaporated milk until smooth. In a medium bowl, whisk together the cream and eggs. Thoroughly blend the banana puree with the egg mixture.
5. Set the pie plate in a large roasting pan, and pour the custard over the caramel. Carefully pour enough hot tap water into the roasting pan to reach halfway up the sides of the pie plate. Bake until the custard is set, about 1hour and 10 minutes. Cool and chill in the refrigerator. To serve, run a knife around the edge of the flan and invert it onto a rimmed plate. Serve and enjoy!
NOTES: I made the custard first and then caramelized the sugar in oven to ensure that my caramel didn't burn and that it didn't cool too much before I poured the custard into the pie plate. I noted that the brown sugar is optional because if your bananas are sweet enough, you shouldn't need any.
Inspired by Lucinda Scala Quinn's Pumpkin Flan (MAD Hungry)
1/2 c. granulated sugar
1/4 c. light-brown sugar (optional)
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
2-3 ripe bananas
3/4 c. evaporated milk
3/4 c. heavy cream
5 large eggs beaten
1. Preheat oven to 400 degrees
2. Put the granulated sugar in a pie plate and spread evenly. Set the pie plate on the center rack in the over, and bake until the sugar dissolves into a amber syrup, about 8-12 minutes. (CAUTION: watch the sugar closely! Once it begins to turn a light amber color it caramelizes very quickly.) Remove from oven.
3. Lower oven temp to 350 degrees.
4. In a blender mix the bananas, nutmeg, cinnamon, salt, and evaporated milk until smooth. In a medium bowl, whisk together the cream and eggs. Thoroughly blend the banana puree with the egg mixture.
5. Set the pie plate in a large roasting pan, and pour the custard over the caramel. Carefully pour enough hot tap water into the roasting pan to reach halfway up the sides of the pie plate. Bake until the custard is set, about 1hour and 10 minutes. Cool and chill in the refrigerator. To serve, run a knife around the edge of the flan and invert it onto a rimmed plate. Serve and enjoy!
NOTES: I made the custard first and then caramelized the sugar in oven to ensure that my caramel didn't burn and that it didn't cool too much before I poured the custard into the pie plate. I noted that the brown sugar is optional because if your bananas are sweet enough, you shouldn't need any.
Yields: 6-8 servings
Salve!
