Friday’s are happy days for me. It’s the end of the week. That means Sabbath and no work tomorrow. That is single-handedly a reason to be excited. But, since I launched #FlanFridays on Twitter (@brenherrera & @flanboyanteats), I wake up excited knowing I get to make a flan especially that my Twitterlings are anticipating!
Around my parent’s house and to some friends, it’s the highlight of the day. “Mi’ja, what are you making today for #FlanFridays?” That’s mami asking. Sis on the other hand makes a religious call to her friend that has made it clear I save him a slice. They’re all curious to know what new flavor I’ll whip up.
Honestly, I didn’t think I was going to muster sufficient energy to make one today. I’m (we all are) uber busy planning and prepping for my brother’s wedding in Hawaii next Sunday! You know what that means for me: endless shopping for the right shoes & accessories, designing jewelry with my mom for us to wear, making hair appointments; all that on top of trying to get my real work in!
But, I got an early phone call from a local client wanting to order 5 flans. Fab. That reminded me I’m hosting a Flan “Eat & Tweet” (my monthly foodie event in Atlanta) for my friends in D.C. How could I NOT make flan today!?
There was NO way out of this one.
I still had no clue what I was going to play with this week, causing much frenzy and sidebar conversations about the direction I should take. After I ran a gamut of fashionable errands, I came back to work and ended up with a table full of flan.
Among them, and only for the family to enjoy after dinner, was a banana one. This one was my sister’s idea. Mami has a bunch of perfectly ripened bananas I know would have gone to waste. Though we’re all serious banana eaters in this house, sometimes the insane amount of options make room for other food to go dismissed. Sis knows this all too well and urged me to make a flan using the pretty yellow fruit.
If you’ve had flan, you know it’s creamy and smooth, if made right. The addition of puréed bananas and then topped off with sweet slices, took an every day flan to new dimensions. I’ve not made this one before so I didn’t know what to expect.
Could there have been a similarity to banana bread pudding, which is made in like manner? I just wasn’t sure. What I did know is that if I respected the softened banana and trusted my altered method, we’d all be in supreme delight.
Dinner was superb (like our childhood Friday nights in preparation for Sabbath). That could only mean dessert had to be good enough to complete a great meal.
This is what we all enjoyed! And, this is my sis, modestly pondering her genius in inspiring the utterly delicious banana flan! Even the unannounced guests that showed up right on time!
FLAN LOVERS, DO YOU THINK YOU’D ENJOY A BANANA FLAN?
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