Banana milk flan

Ramond Tan says he absolutely loves banana-flavoured things, especially banana milk – it has a nostalgic taste that takes him right back to his childhood. Here it's the key ingredient in a creamy dessert.

• serves

  10-12

• prep

  5 minutes

• cook

  1:05 hour

• difficulty

  Mid

Ingredients

• 70 g (2½ oz) caster (superfine) sugar
• 6 eggs, plus 4 egg yolks
• 150 g (5½ oz) sweetened condensed milk
• 150 g (5½ oz) thickened (whipping) cream
• 1 litre (4 cups) banana milk (I like Binggrae brand)
• 4 g (1 tsp) banana extract (or vanilla, in a pinch)

Chilling time: at least 6 hours, or overnight.

Instructions

1. Preheat the oven to 180°C (350°F) and get out a 23 cm (9 inch) diameter cake tin.
2. To make the caramel, add the sugar and 24 g (1 oz) water to a saucepan and place over medium heat. Bring to a simmer and cook, without stirring, until the sugar dissolves, then keep cooking until the caramel turns a deep amber colour, about 4–5 minutes.
3. Quickly pour the caramel into the cake tin (be careful; hot caramel can spit) and swirl to evenly coat the base. Leave at room temperature to cool and harden.
4. To make the flan, gently whisk the eggs, egg yolks, condensed milk, cream, banana milk and banana extract in a large bowl until just combined. Pass the mixture through a sieve twice, ensuring there are no bubbles (this will give the finished flan a smooth, creamy texture). Pour the flan mixture over the set caramel and cover the top tightly with foil.
5. Place the cake tin inside a roasting tray that’s slightly larger than the tin, put it in the oven, then pour hot water into the tray until it reaches halfway up the sides of the tin. Bake for about an hour, until the flan is just set but still slightly wobbly in the centre.
6. Remove the flan from the oven and the water bath and leave at room temperature until cool to the touch. Refrigerate for at least 6 hours, but preferably overnight, to firm up.
7. To serve, warm the bottom of the tin in hot water for about 5 minutes to gently melt the caramel. Place a serving plate on top of the flan, then flip the flan upside down onto the plate. (If you’re having trouble releasing the flan, run a sharp knife around the edge of the cake tin to help loosen it.) The flan will keep, covered, in the refrigerator for 2 days.

Note

I usually use Binggrae Banana Flavored Milk Drink for this recipe, but you can use any banana milk that takes your fancy. Or do as I do and hit up your local Asian grocer and give something new or cool-looking a go. You might make melon- or taro-milk flan and love it.

 

This is an edited extract from You’re Welcome! By Raymond Tan with Audrey Payne, photography by Louise Hagger. (Murdoch Books $49.99)

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.