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Banana Flan

| May 9, 2013

Open Kitchen: Banana Flan from WAGM-TV on Vimeo.

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Banana Flan


Topped with a simple almond brittle, this is a delicious dessert that everyone is sure to enjoy.



Serves 8

Unsalted butter, for greasing
cups granulated sugar
½ cup sliced almonds
2 cups milk
cups (3 to 4) bananas, peeled and mashed, plus more for garnish
4 large eggs, plus 3 egg yolks, lightly beaten
1 teaspoon freshly squeezed lemon juice
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon kosher salt




  1. Preheat the oven to 325°F.  Arrange eight 4-ounce ramekins in a roasting pan and set aside.  Grease a baking sheet with butter and set aside.  In a saucepan set over medium-high heat, combine 1½ cups of the sugar with ½ cup water.  Bring to a boil and cook, without stirring, until the sugar has dissolved and the mixture has turned a medium amber color, about 8 minutes.  Remove the pan from the heat and pour 1 tablespoon of the caramel into each ramekin, swirling the ramekins so the caramel coats the bottom of each.
  2. Pour the remaining caramel out into a puddle on the greased baking sheet.  Sprinkle with the almonds and cool.  Once firm, break the almond brittle into bite-sized pieces and set aside.
  3. In a saucepan, warm the milk until it is steaming.  In a mixing bowl, whisk the remaining ¾ cup of sugar together with the banana, eggs, egg yolks, lemon juice, vanilla, cinnamon, nutmeg, and salt.  Gradually whisk the hot milk into the banana mixture.  Divide the banana mixture evenly among the ramekins.  Add enough hot water to the roasting pan to come halfway up the sides of the ramekins.  Bake in the preheated oven until the flan is just set, 35 to 40 minutes.

Remove from the oven and transfer the ramekins to a wire rack to cool to room temperature.  Cover with plastic wrap and refrigerate until well chilled.  To serve, run a knife around the edge of the flan and invert onto serving plates.  Garnish with the almond brittle and serve.


Nathan Scott is the author of Nathan Scott’s Open Kitchen:  Annual Recipes 2011

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 Copyright © 2013 by Nathan Scott.  All rights reserved.

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