Banana cardamom crème caramel

Back when we were kids, my mother used to make us cream caramel, especially during the holy month of Ramadan. This French dessert had the power to bring joy to our house during the fasting season, and it became a cherished tradition in our home.

I fondly remember how my mother would prepare the cream caramel in small bowls and place them in the fridge to set. We would eagerly wait for them to be ready, and then entertain ourselves by flipping them onto small plates to be mesmerized by the beautiful color of the custard haloed by the caramel, creating a little eclipse in a plate.

As I grew older, my love for experimenting with flavors led me to create a banana version of the cream caramel, infused with cardamom. The result was a delightful treat that tasted like a banana bread, but with a luxurious custardy texture.

Now, as an adult, I have further developed this recipe to create a more sophisticated version of the beloved dessert. This adult version does not contain alcohol, but it is baked in a larger quantity, allowing it to be shared and enjoyed with loved ones.

The memory of my mother's cream caramel brings a sense of nostalgia, and I am grateful to have inherited her love for creating sweet moments through food.

For the caramel

1 cup (250 gm) granulated sugar

For the custard

5 large eggs

1 can 14oz(400 ml) sweetened condensed milk.

1 can 12oz(354ml) evaporated milk.

1/2 cup (113g) sour cream

1 cup (225g) mashed bananas

1 teaspoon ground cardamom

1 teaspoon vanilla extract

Pinch of salt.

Position a rack in the middle of the oven. Preheat the oven to 325°F (160°C).

Pour the sugar into a large frying pan. With a rubber spatula, stir constantly over medium heat while the sugar melts and turns a golden brown caramel. If the sugar is browning too fast, reduce the heat to medium-low. I usually remove the caramel the moment it starts foaming because I prefer a little bit of bitterness.

Instantly pour the caramel into a 9-inch (23 cm)  round baking dish ( not a springform one) , tilting the dish as you pour so that the caramel coats the bottom of the pan

In blender combine all the custard ingredients and blend until smooth for 40 seconds.Pour the mixture over the cooled caramel.

Prepare a water bath by placing the flan pan in a larger baking dish.

pour enough hot water into the dish to come about halfway up the side (about 2 inches/5 cm) of the flan pan. Bake for 1 hour or until a toothpick inserted in the centre of the flan comes out clean.

Remove the water bath from the oven and transfer the flan to a rack to cool completely. Store the flan overnight in the fridge, loosely covered with plastic wrap.

To serve, run a knife around the sides of the flan to loosen it. Place a large round platter with a rim over the flan and invert it, allowing the flan to drop onto the platter and the caramel sauce to spread over and around the custard.