Tuesday, December 4, 2012

Gluten Free Mini Caramel Hazelnut Flan

2 large ripe bananas
1 cup salted caramel sauce
1 cup organic chocolate hazelnut spread
3 large room temperature egg yolks

Preheat oven to 325 F

Whisk all the ingredients until smooth. Put through a strainer and divide into 8 extra small ramekins (3" by 2"). Place ramekins in a roasting pan with at least 2" around the sides. Fill the roasting pan with hot water to cover the bottom half of the ramekins. The pan should be in the middle rack in the oven. Cover pan with foil loosely and bake for about 25 to 30 minutes or until set (they will not be completely set in the center). Remove foil and leave to cool completely in the oven before you take them out.

Refrigerate for three hours before serving.


Theresa Pathak said...

How do you make the carmel sauce?

Mia said...

Salted Caramel:
1 packed cup brown sugar
1/2 cup butter, cut into cubes
1/2 cup cream
Sea salt to taste

Melt sugar in a large stainless pot on medium heat until it melts, stirring occasionally. Add butter whisking constantly to melt and combine. Remove from the heat for a few minutes and add cream, whisking constantly to combine. Return to the heat and continue whisking until the caramel is smooth and creamy (if you prefer a thinner consistency, whisk in more cream). Season to your taste with sea salt and store in a sterilized glass jar with a lid.

GF on the Island said...

Can this be made in andvance like a day or two before???

Mia said...

Absolutely! Keep refrigerated. :)

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