Banana Flan with Exotic Sauce

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Banana Flan with Exotic Sauce

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

FLAN

6 medium ripe bananas -- (about 2 1/2 pounds), peeled and sliced

1/2 inch thick

1 tablespoon fresh lime juice

1/3 cup brewed orange or mango tea

1 large egg

1 large egg white

2 tablespoons honey

2 tablespoons low-fat sweetened condensed milk

SAUCE

2 tablespoons flour

1 cup water

2 tablespoons sugar

1 piece fresh ginger -- (1-inch) peeled and sliced 1/4 inch

thick

1 tablespoon finely chopped mango chutney

3 teaspoons vanilla extract

1 teaspoon Angostura bitters

1/2 teaspoon ground cardamom

 

BRIGITTE COX, Hobe Sound, Florida

 

Born in France, Brigitte received her first lessons in cooking from her mother,

went on to study at the Cordon Bleu in Paris, and today is chef in a private

home where she likes best to cook French and Chinese specialties and

particularly enjoys offering " grande cuisine " with careful attention to

presentation. " I tried to perfect a light dessert using bananas and found an

exotic sauce to go with it, " she says. " It is very easy quick, and low in

calories. And everyone loves it-my employers, my family, and all my friends. "

 

An unusual pudding that combines the flavors of India and the South Pacific.

What makes the sauce exotic is the teaming of mango chutney, cardamom, ginger,

vanilla, and Angostura bitters.

 

1. Preheat oven to 375F. Coat six shallow (1/2-cup) ramekins with nonstick

cooking spray (preferably butter- flavored) and set aside.

 

2. For flan: Pulse bananas and lime juice in food processor 1 minute. Scrape

down work bowl sides, add remaining ingredients, and pulse 1 minute more.

 

3. Divide evenly among prepared ramekins, set in 13 x 9 x 2-inch baking pan,

then pour enough hot water into pan to come one-third of the way up ramekins.

Bake uncovered until tops of flans are firm-about 45 minutes. Transfer to wire

rack, cool to room temperature, then cover and refrigerate overnight.

 

4. For sauce: Blend flour and water in small heavy saucepan, whisking until

smooth. Add sugar and ginger, and bring to a quick boil over moderately high

heat, whisking constantly. Adjust heat so mixture bubbles gently and cook 5

minutes longer, whisking all the while. Strain sauce, then mix in all remaining

ingredients.

 

5. To serve, carefully loosen flans by running sharp paring knife, around edge

of ramekins, tapping lightly, and inverting onto dessert plates.

 

6. Spoon 2 tablespoons sauce around each flan and serve.

 

R E C I P E F R 0 M

 

Brigitte Cox; Hobe Sound, Florida

 

Source:

" GMA's Cut the Calories Cookbook "

Copyright:

" 2000 Sara Moulton and Jean Anderson "

 

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Per Serving (excluding unknown items): 93 Calories; 1g Fat (12.9% calories from

fat); 2g Protein; 17g Carbohydrate; trace Dietary Fiber; 33mg Cholesterol; 28mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0

Non-Fat Milk; 0 Fat; 1 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0