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1
Preheat the oven to 350 degrees.
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2
In a large bowl, beat the whole eggs, egg yolk and sugar together with a wire whisk.
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3
Add the lemon juice, heavy cream and sweetened condensed milk and combine well.
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4
Put the bananas and milk into the container of a food processor fitted with a steel blade, or into a blender, and puree.
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5
Add this to the egg-and-sugar mixture in the bowl.
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6
Then add the rum, banana liqueur (if used) and the vanilla extract.
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7
Mix thoroughly.
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8
Lightly grease each of four 10-ounce custard cups.
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9
Pour the flan mixture in equal amounts into the cups.
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10
Put the cups into a baking pan with three-inch sides.
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11
Pour warm water into the pan until it reaches halfway up the side of the cups.
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12
Cook in the oven for about 30 minutes, or until the custard is set.
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13
(The custard is done when the thin blade of a knife comes out clean after being inserted into the center of the flan.)
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14
Meanwhile, prepare the raspberry puree.
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15
In a food processor or blender, puree the thawed raspberries with their syrup.
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16
Strain through a fine sieve and mix in the sugar and wine.
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17
Set aside.
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18
When the flans are cooked, remove them from the water and let rest for five minutes.
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19
To serve the flan warm, invert each custard cup onto a dessert plate and shake once to release.
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20
Spoon equal amounts of the raspberry sauce around each flan.
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21
Garnish the top of each with three raspberries and a mint leaf.
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22
To serve the flans cold, let them cool for 30 minutes, cover and refrigerate for several hours.
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23
Cover the raspberry sauce and chill as well.
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24
At serving time, assemble the dish as described above.
