Caramel Sauce

  • 1/2 cup of sugar (100g)
  • 1/4 cup of water (60ml)

Banana Flan

  • 2 eggs
  • 2 bananas
  • 1-2 tbsp of sugar (12g-25g)
  • 3/4 cup of milk (200ml)


Make a symple syrup of 1/2 cup of flour and 1/4th cup of water by mixing the two and disolving over medium low heat until caramelized without stirring once heat is applied. Once the caramel turns brown but with still a warm color tone to it (like maple syrup before it burns and goes ashen) quickly pour the caramel into a round baking dish, tiliting to coat the bottom. Set aside.

In a seperate bowl either hand mix two eggs and two ripe banans or put in a blender and pulse until combined. Then add 1-2 tbsp of sugar to the banana+egg mix and puse to combine again. FInally add the 3/4 cup of milk (2%, coconut or whole depending on your taste preference) and pulse to combine again. At this point it should look like a frothy pale overly watery omelette mix.

Pour the mix thru a mesh strainer over the caramel, once settled use a spoon to scrape off the top foam. Cover tightly with aluminum foil and place in a larger pot with hot water so that it double boilers up half the side of the flan mix. Cover and cook over medium-low heat for 50 minutes or when a toothpick test comes out clean. Let it cool in the glass bowl, cover with plastic wrap, & place in the refrigerator for 2-3 hours to chill and condense.

Take out of the fridge and cut/seperate it from the edges and place a plate upside down on top of the bowl, flip and let the flan fall to the plate.

Serve and enjoy.