Plantain Flan

1. 1

   PREHEAT oven to 350u00b0F.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

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

* Per serving · 4 servings · Values may vary.

No additional tips available.