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Plantain Flan

Plantain Flan
Makes:
8 servings
Prep Time:
15
minutes
Total Time:
145
minutes
Vegetarian
based on
4 reviews
Flan is a classic baked custard dessert enjoyed in Latin America. This luscious Salvadorian version uses fully ripe plantains that feel like firm bananas.

In this recipe:



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Ingredients:

  • 3/4 cup granulated sugar
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk, chilled
  • 1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
  • 2 ripe plantains, peeled, cut in chunks
  • 4 large eggs
  • 2 tablespoons sweet wine, such as vermouth
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated lime peel (optional)

Directions:

PREHEAT oven to 350° F.

HEAT sugar in small, heavy-duty saucepan over medium-low heat, stirring constantly, for 3 to 4 minutes or until dissolved and caramel colored. Quickly pour onto bottom of deep 9-inch round mold; swirl around bottom and sides to coat.

COMBINE evaporated milk, sweetened condensed milk, eggs, plantains, wine, vanilla extract and lime zest in blender container; cover. Blend until smooth. Strain mixture into prepared mold. Place mold in large roasting pan; fill roasting pan with warm water to about 1-inch depth. Cover roasting pan loosely with foil.

BAKE for 1 hour 10 to 30 minutes or until knife inserted near center comes out clean. Remove foil; remove flan from water to wire rack. Cool for 1 hour. Refrigerate for 4 hours or overnight.

TO SERVE: Run small spatula around edge of mold. Invert serving plate over mold. Turn over; shake gently to release. Caramelized sugar forms sauce.


Reviews:

Review This Recipe
  •  Star(s)

    The Best Yet

    Donald Foster from SALISBURY CENTER, NY

    This is now a regular at our holiday get togethers. We use mandarin oranges and the juice. The family goes for this right down to the youngest. Follow the directions carefully and it looks perfect everytime. Browning the sugar is the secret.

  •  Star(s)

    Plantain Flan

    Ruth Minsk-Whitehead from OCALA, FL

    Loved it! Loved it! Loved it! Very different from the usual flan I have ever tasted. This recipe is a keeper.

  •  Star(s)

    Custard

    Marlene Foss from MORENO VALLEY, CA

    I made this Plantain Flan, It kind of remember me of a pudding, or a custard, Light,cold, taste good. Family likes it really good.

  •  Star(s)

    Plantain Flan

    Mary Raybon from MORENO VALLEY, CA

    I love flan, so when I got this recipe, I know that it was going to tast different and sure enough it did. It was very good and my Mexican friends seemed to enjoy the flavor. I plan on serving it again and again. Thanks

Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • Calories: 400
  • Calories from Fat: 80
  • Total Fat: 9g (14% of DV)
  • Saturated Fat: 6g (28% of DV)
  • Cholesterol: 135mg (44% of DV)
  • Sodium: 140mg (6% of DV)
  • Carbohydrates: 67g (22% of DV)
  • Dietary Fiber: 1g (4% of DV)
  • Sugars: 59g
  • Protein: 10g
  • Vitamin A: 15% of DV
  • Vitamin C: 15% of DV
  • Calcium: 25% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Plantain Flan

Ingredients

  • 3/4 cup granulated sugar
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk, chilled
  • 1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
  • 2 ripe plantains, peeled, cut in chunks
  • 4 large eggs
  • 2 tablespoons sweet wine, such as vermouth
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated lime peel (optional)

 

Directions

PREHEAT oven to 350° F.

HEAT sugar in small, heavy-duty saucepan over medium-low heat, stirring constantly, for 3 to 4 minutes or until dissolved and caramel colored. Quickly pour onto bottom of deep 9-inch round mold; swirl around bottom and sides to coat.

COMBINE evaporated milk, sweetened condensed milk, eggs, plantains, wine, vanilla extract and lime zest in blender container; cover. Blend until smooth. Strain mixture into prepared mold. Place mold in large roasting pan; fill roasting pan with warm water to about 1-inch depth. Cover roasting pan loosely with foil.

BAKE for 1 hour 10 to 30 minutes or until knife inserted near center comes out clean. Remove foil; remove flan from water to wire rack. Cool for 1 hour. Refrigerate for 4 hours or overnight.

TO SERVE: Run small spatula around edge of mold. Invert serving plate over mold. Turn over; shake gently to release. Caramelized sugar forms sauce.

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