- Serves 8
I made this dessert a while back, and I was thinking of a few things that would fit this months theme and after a lot of thought I opted for this dessert because I feel that it is easy to make at home (with a little elbow grease) and can be enjoyed by many of the readers of food52 as the recipe doesn't call for any milk and is vegetarian and gluten free (not vegan =/ )
This recipe takes its inspiration from www.foodista.com/recipe/3JJF73KP/tocino-de-cielo-spanish-custard-heavens-little-pig which is delicious however i thought it needed spicing up and something nice on the side like bruleed bananas and butterscotch sauce
speckeled bananas (maybe 3)
- syrup top
- youre going to need some ramekins for this dessert, i recommend tin foil ones so its easier to serve, all the same size and shape, and you can do this part ahead of time. Put your ramekins out on a sheet tray and combine the brown sugar and water, cook on the stove at a medium heat until it caramelizes, it doesnt matter if it is a light caramel or a dark one ( itll seem a bit darker because its brown sugar) its personal preference, just dont burn it! after your caramelize it you can pour it into the molds i think about a tablespoon or so of it will do, but it should fill about a 1/10 of the ramekin. you can put these in the fridge for a bit so the sugar here hardens and the custard doesnt mix into the syrup you just made.
- this is the custard part, get a large (preferably metal bowl) out on the table and whisk your eggs together
- next make simple syrup with the sugar and water components
- blend your bananas (make sure you peel them!) with your coconut milk and put on the side, (maybe you can squeeze a little lemon or orange into this mixture, I know i didnt write it down but its not really important)
- Now that your simple syrup is done (and cooled!) you can mix this into your egg mixture, and after that is incorperated you can mix your coconut banana mixture).
- add the spices and mix well
- preheat your oven to 325?, and start filling your molds with custard, fill them up almost to the top, cook them in a water bath and cook them until they set, make sure water doesnt get into the ramekins! , too long and they will be dense and too short and they wont cook Smaller molds should take about 25, and larger ones could take like 45 minutes
- After the custards have set in the oven ( no jiggling) pull them from the oven and refrigerate over night.
- to serve : Gently cut the sides away from the tin foil with a pairing knife and then over turn onto a nice plate. If you have a blow torch (which is recomended so you can serve it with bruleed bananas) torch the dark sugar syrup side or bottom of the container, carefully lift the sides of the container off and you should be left with a beautiful flan and instant dark brown sugar sauce on the plate