Free of Gluten, Dairy, Soy, Corn, Nuts and Tree Nuts
- 1 cup Sugar (for the caramel sauce)
- 1 banana, thinly sliced
- 2 cups Coconut Milk
- 1 Vanilla Bean, split and scraped (or 1 teaspoon Vanilla Extract)
- 3 Eggs
- 2 Egg Yolks
- 1/3 cup Sugar
- 1/2 teaspoon Salt
- Preheat your oven to 325 degrees. You will need 5 ramekins or one large casserole dish set on top of a dish towel in a large baking pan (more on this later).
- Pour one cup of sugar in a pan over medium-low heat and step away from your stove. Don’t touch it, don’t stir it, don’t whisk it. If you need to do something to put your mind at ease, just give the pan a little shake. In 10-15 minutes, you’ll have caramel. While it’s still warm, pour 1-2 tablespoons into each ramekin. Do a little dance and tilt the dish to swirl the caramel around the sides.
- Add 3-4 slices of banana to each ramekin.
- In a sauce pan combine the coconut milk and vanilla bean scrapings over low heat.
- Fill a tea kettle or another sauce pan with water and bring it to a boil. You’ll need this later.
- In a bowl, whisk together the eggs, egg yolks, 1/3 cup sugar and salt until pale yellow and slightly thickened.
- Remove the coconut milk mixture from the heat and drizzle it slowly into the egg mixture, whisking all the time. If you pour too quickly you’ll end up with scrambled eggs. So slow down, cowboy. Pour a thin stream and whisk whisk whisk.
- Pour the custard base through a strainer and then ladle it into each ramekin, roughly 2/3 cup per dish. Set the filled ramekins on top of the towel in the baking pan. The towel helps to prevent burnt bottoms.
- Slide the baking pan into your oven and then pour the simmering water in the pan, around the ramekins. Be careful to keep the water out of the ramekins and fill the baking pan until the water is about 2/3 up the ramekins. This will help evenly bake the custards.
- Bake the flan for 28-32 minutes or until the custard is gently set. It should tremble ever so slightly at your touch, a precious jiggle in the middle of the ramekin when you give it a tap on the side.
- Remove the ramekins from the water bath and allow them to cool for an hour on a rack. Then cover them tightly with plastic wrap and set them in the fridge to chill.
- When you’re ready to eat, simply run a knife around the edge of each ramekin before turning it over onto your plate. Give it a tap, a little shake, close your eyes and say a prayer, then lift the ramekin away! Dessert!
Prep. Time: 30 minutes
Baking Time: 28-32 minutes
Yield: 5 ramekins