Caribbean Bread Pudding Flan Recipe

Prepare caramel-lined mold

Preheat oven to 160°C (325°F). In a small heavy saucepan, combine 60 g granulated sugar and 15 ml water over medium heat. Swirl the pan (do not stir) until sugar dissolves and turns a deep amber (~6–8 minutes). Remove from heat and immediately pour into a 9-inch (23 cm) round flan or cake pan, tilting to coat the bottom evenly. Set aside.

Warm milk and cream

In a medium saucepan, combine 400 ml whole milk, 200 ml heavy cream and granulated sugar 125 g + 50 g light brown sugar. Warm over medium heat until sugar dissolves and mixture is hot but not boiling (steam and small bubbles at edge), about 5–7 minutes. Remove from heat and let cool slightly (2–3 minutes).

Make custard base

In a large bowl, whisk together 4 whole eggs and 2 egg yolks until homogenous. Slowly temper the warm milk mixture into the eggs by whisking and adding the hot liquid in a thin stream (about 1/3 first), then the rest. Stir in 2 tsp vanilla extract, 45 ml dark rum, 1 tsp ground cinnamon, 1/4 tsp nutmeg and 1/4 tsp salt.

Assemble bread and bananas

Place 6 cups cubed day-old brioche in a large mixing bowl. Add sliced bananas (2) and gently toss. Pour the custard mixture over the bread and bananas, pressing gently to ensure bread soaks. Let sit 20 minutes so bread completely absorbs custard; press down once more halfway through if needed.

Bake in water bath

Butter the inside rim of the caramel-lined pan with 1 tbs butter if desired. Transfer soaked bread mixture into the caramel-lined pan, smoothing the top. Place the pan inside a larger roasting pan; pour hot water into the roasting pan to come halfway up the sides of the flan pan (bain-marie). Cover loosely with foil and bake at 160°C (325°F) for 40–50 minutes, until center is set but still slightly wobbly (internal temp ~75–80°C). Remove from oven and let cool in water bath 30 minutes, then refrigerate at least 4 hours (overnight preferred) to fully set and for flavors to develop.

Unmold

To unmold, run a thin knife around the pan edge to loosen. Invert onto a serving platter; caramel will flow over the flan. Keep chilled until plating.

Prepare extra caramel for the bananas foster: In a medium skillet, combine 150 g granulated sugar and 60 ml water. Cook over medium-high heat without stirring until sugar dissolves and turns amber. Remove from heat and carefully whisk in 50 g butter until glossy (stand back, it may sputter). Stir in 60 ml dark rum and 5 ml lime juice (optional) and return briefly to medium heat to cook off alcohol (about 30 seconds). Keep warm and set aside for bananas.

Make custard base

In a saucepan, heat 300 ml milk and 300 ml cream with 100 g sugar and 1/2 tsp cinnamon until steam appears (do not boil). In a bowl, whisk 5 egg yolks. Temper yolks with 1/3 of hot milk mixture, then return everything to the saucepan and cook over low heat, stirring constantly, until the custard coats the back of a spoon (82–84°C). Do not boil. Remove from heat.

Add banana and rum

Stir in mashed bananas, 30 ml dark rum and 1/8 tsp salt. Let the custard cool to room temperature, then refrigerate until fully chilled (at least 3 hours or overnight).

Churn and freeze

Churn the chilled custard in an ice cream maker according to manufacturer instructions until soft-serve consistency. Transfer to a container and freeze at least 3 hours to firm before serving alongside flan.

Just before serving, warm the reserved caramel in a skillet over medium heat. Add the sliced bananas (from bread pudding ingredient list or use fresh if preferred) and cook 1–2 minutes per side until warmed and glazed. If desired, flame with 1–2 tbsp dark rum: carefully add rum and tip pan away from face, ignite with long match or torch, let flames subside, and spoon bananas and sauce over plated flan slices with a scoop of Bananas Foster ice cream.

Brown the butter

In a small saucepan, melt 60 g unsalted butter over medium heat, swirling until milk solids turn golden brown and smell nutty, about 4–6 minutes. Remove from heat and let cool slightly.

Mix tuile batter

Whisk together 60 g icing sugar and 40 g all-purpose flour with a pinch (1/8 tsp) sea salt. Whisk in 1 egg white, cooled brown butter and 1/2 tsp vanilla until smooth into a thin batter. If batter is too stiff, add 1–2 tsp water.

Bake tuiles

Preheat oven to 180°C (350°F). Line a baking sheet with silicone mat or parchment. Drop 1 tbsp portions of batter spaced 6 cm apart; spread thin with the back of a spoon to about 8–10 cm rounds. Bake 6–9 minutes until edges are golden brown. Remove and immediately shape over a rolling pin or bottle for curved tuile; cool to crisp. Store in an airtight container until plating.

Slice the chilled Bread Pudding Flan into wedges. Place a wedge on each plate, spoon warmed bananas foster over or beside the slice, add a scoop of Bananas Foster ice cream, drizzle extra caramel sauce as desired, sprinkle chopped toasted nuts if using, and lean a brown butter tuile against the ice cream. Dust with powdered sugar if desired and serve immediately.