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Rum custard flans with caramel & bananas
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Prep Time:
515 minutes
Cook Time:
45 minutes
Total Time:
560 minutes
Indulgent banana custard with caramel and rum.
Ingredients:
  • Melted butter, to grease
  • 3 eggs
  • 2 egg yolks
  • 100g (1/2 cup) caster sugar
  • Pinch of salt
  • 500ml (2 cups) evaporated milk
  • 250ml (1 cup) pouring cream
  • 20.00 ml dark rum
  • 25g unsalted butter, chopped
  • 70g (1/3 cup, firmly packed) brown sugar
  • 60ml (1/4 cup) fresh lime juice
  • 20.00 ml dark rum, extra
  • 2 bananas, peeled, sliced diagonally
  • Whipped cream, to serve
Instructions:
  • Preheat your oven to 160ºC. Line a large baking dish with a folded tea towel. Grease six ramekins (each 150ml-capacity) with butter and place them in the baking dish.
  • Whisk together the eggs and egg yolks until lightly combined. Add the caster sugar and salt, then whisk to combine thoroughly.
  • In a saucepan over medium heat, combine evaporated milk and cream, bringing it to a boil. Pour this mixture into the beaten eggs, whisking to combine. Stir in the rum until fully incorporated.
  • Pour the egg mixture through a strainer into a large jug. Fill the prepared ramekins with the mixture. Place the ramekins in a baking dish and pour enough boiling water to reach halfway up their sides. Bake for 40 minutes or until the custards are set. Let them cool to room temperature before transferring to the fridge. Chill overnight before serving.
  • In a small saucepan over medium-high heat, combine butter, brown sugar, lime juice, and extra rum. Bring to a boil, then reduce heat to medium and simmer for 5 minutes until the syrup thickens. Let it cool slightly before using.
  • Serve the custards on plates, garnish with bananas and whipped cream, and drizzle with warm syrup.

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