Banana desserts are always welcome, specially for me because I don't like eating very ripe bananas since they are too sweet for my liking. So, I always have extra bananas for making desserts. Today it was a flan. A basic flan recipe to which I only added some bananas and cinnamon.

For the flan, I had to make some caramel to put in the bottom of the baking dishes. I couldn't resist the temptation of playing with caramel again. I learned this art during one of the Daring Bakers' Challenges, the PIÈCE MONTÉE. Because I used a little bit of the caramel from the recipe, it wasn't enough for all the little bowls I needed. So, I baked two bowls without caramel and after they were ready and cool, I turned them into plates and spread some sugar on top. Then, I used my torch to melt the sugar and turn it into a thin crispy caramel topping, very similar to a Crème Brûlée. This is how it looked like:

Different in texture but with similar taste to the ones I made the traditional way.

The banana flan was so delicious, it deserved to be "dressed up", so here are a few suggestions:

I made the designs on a piece of parchment paper with the help of a spoon.



1 cup sugar
1/2 cup water

Cook water and sugar in a sauce pan over medium-low heat. Do not stir. When it gets an amber color, pour  in a baking dish or several individual heat proof bowls or ramekins.


1 can sweetened condensed milk (395g)
1 can milk (use the condensed milk can for measuring)
3 eggs
6 small bananas (or 5 medium, or 4 large)
1 tsp ground cinnamon
1 tbsp corn starch

Put all ingredients in the jar of a blender and blend well. Pour in the prepared pan or individual bowls.

Arrange pan or bowls inside a bigger pan and pour hot water halfway up the sides of the bowls (like a bain-marie).

Bake in preheated oven at 375°F (190°C), until lightly golden and firm to the touch. It should puff up slightly, as you can see here:

Mine took a little more than one hour to bake.

Remove from the oven and from the bain-marie. Let cool and refrigerate for a few hours before turning them onto plates for serving.


  1. Dear Renata, your banana flans are stunning (I don't have to say how much I like banana desserts) and all those spun caramel shapes on top, this is clearly an art you totally master! Big hug, have a very nice day!

  2. Renata, they look absolutely beautiful, I love the spun toffee.

  3. Nice!
    I've started playing with sugar more since that challenge, too.
    I think bananas are icky, but I'd happily crunch on the sugar parts!

  4. Renata your desert is absolutely fantastic. He looks gorgeous!!!!
    I left a little present for you on my blog:)

  5. I found the English and am even more impressed. I am in love with your blog and can't wait to try to make the flan!

  6. For some reason I always imagine seeing flan as a long process, I am bookmarking this one to make. Love the brunt top like a creme brulee.And you are becoming a sugar artist! I need a torch.

  7. Beautiful, it is amazing art Renata I am in love with this banana flan.

  8. Your flan looks exquisite! I'd have never thought of adding banana into flan but God, it does sound delicious! The way you dressed it up with caramel and so on it reminds me Creme Caramel quite a lot :) Great styling!

  9. Very, very pretty Renata. You certainly have an artistic flair.


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