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Plantain Flan

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Flan is a classic baked custard dessert enjoyed in Latin America. This luscious Salvadorian version uses fully ripe plantains that feel like firm bananas.

Plantain Flan
  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 8 servings
  • Difficulty: Intermediate


Original reipce makes 2 dozen Change Servings

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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.

Nutrition Facts

Amount Per Serving
Servings: 8 servings
Calories 400
Calories from Fat 80
%Daily Value*
Total Fat 9g 14%
Saturated Fat 6g 28%
Cholesterol 135mg 44%
Sodium 140mg 6%
Total Carbohydrate 67g 22%
Dietary Fiber 1g 4%
Sugars 59g
Protein 10g
Vitamin A 15%
Vitamin C 15%
Calcium 25%
Iron 4%
* Percent Daily Values are based on a 2,000 calorie diet.
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  • Difficulty: Intermediate

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