Banana Flan With Raspberry Sauce

Ingredients

• 3 whole eggs
• 3 egg yolks
• ¼ cup sugar
• 1 teaspoon freshly squeezed lemon juice
• ½ cup heavy cream
• ½ cup sweetened condensed milk
• 1 cup milk
• 2 medium-size ripe bananas, peeled and sliced
• 1 tablespoon white rum
• 1 tablespoon banana liqueur (optional)
• 1 teaspoon vanilla extract
• Oil for greasing custard cups

The raspberry sauce:

• 1 10-ounce package frozen raspberries in light syrup, thawed
• 3 tablespoons sugar
• 2 tablespoons dry white wine or water
• 12 fresh raspberries
• 4 mint leaves

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    585 calories; 24 grams fat; 12 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 77 grams carbohydrates; 6 grams dietary fiber; 65 grams sugars; 14 grams protein; 271 milligrams cholesterol; 173 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Preheat the oven to 350 degrees.
2. In a large bowl, beat the whole eggs, egg yolk and sugar together with a wire whisk. Add the lemon juice, heavy cream and sweetened condensed milk and combine well.
3. Put the bananas and milk into the container of a food processor fitted with a steel blade, or into a blender, and puree. Add this to the egg-and-sugar mixture in the bowl. Then add the rum, banana liqueur (if used) and the vanilla extract. Mix thoroughly.
4. Lightly grease each of four 10-ounce custard cups. Pour the flan mixture in equal amounts into the cups.
5. Put the cups into a baking pan with three-inch sides. Pour warm water into the pan until it reaches halfway up the side of the cups.
6. Cook in the oven for about 30 minutes, or until the custard is set. (The custard is done when the thin blade of a knife comes out clean after being inserted into the center of the flan.)
7. Meanwhile, prepare the raspberry puree. In a food processor or blender, puree the thawed raspberries with their syrup. Strain through a fine sieve and mix in the sugar and wine. Set aside.
8. When the flans are cooked, remove them from the water and let rest for five minutes.
9. To serve the flan warm, invert each custard cup onto a dessert plate and shake once to release. Spoon equal amounts of the raspberry sauce around each flan. Garnish the top of each with three raspberries and a mint leaf. To serve the flans cold, let them cool for 30 minutes, cover and refrigerate for several hours. Cover the raspberry sauce and chill as well. At serving time, assemble the dish as described above.