M.I.C. Plantain Flan
by Chef Mikel Anthony


This recipe is part of the Chef’s Roll Test Kitchen, in partnership with MIC Food® and FOH. To watch it being made, and to learn how to make other dishes, check out Chef’s Roll Test Kitchen on Youtube, Facebook, and ChefsRoll.com.

 



CUSTARD BASE

INGREDIENTS

  • Sweetened milk 12oz
  • Evaporated milk 14 oz
  • MIC Food® Plantains 2 cooked
  • Vanilla bean paste 1 tsp
  • Eggs 4

METHOD

  1. Blend and reserve.  

SAUCE

INGREDIENTS

  • 1 cup Sugar
  • 1 stick Cinnamon
  • Cumin pinch

METHOD

  1. Heat sugar til 330F with cinnamon stick and pinch of cumin. Pour into desired mold.
  2. Pour custard into mold immediately after. Bake in the oven in a water bath at 350f for 1hr 20 min.
  3. Cool to set. About 2 hours. Use small spatula to help loosen the sides of the mold. You can even torch or slightly heat the bottom of the mold to help the sauce loosen. Flip over onto desired plate. Or place back in mold and garnish with sliced cooked MIC Food® plantain like I did. Enjoy.


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