M.I.C. Food plantain flan.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with MIC Food® and FOH.
CUSTARD BASE
INGREDIENTS
- 12 oz. Sweetened milk
- 14 oz. Evaporated milk
- 2 ea. MIC Food® Plantains, cooked
- 1 tsp. Vanilla bean paste
- 4 ea. Eggs
METHOD
- Blend and reserve.
SAUCE
INGREDIENTS
- 1 cup Sugar
- 1 ea. Cinnamon stick
- Pinch of Cumin
METHOD
- Heat sugar til 330 F with cinnamon stick and pinch of cumin. Pour into desired mold.
- Pour custard into mold immediately after. Bake in the oven in a water bath at 350 F for 1hr 20 min.
- 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.
