4 ripe bananas
Cover bananas (with skin) with aluminium foil.
paper, bake in the oven at 180℃ for 30 minutes.
Let them cool, reduce them into a puree.
4p egg yolks
2 tins of concentrated milk no sugar
1p vanilla beans
400g roasted banana puree
Mix all ingredients.
100g brown sugar
Melt the sugar in the pan(if need to, add a bit of water to melt the sugar).
Pour contents into the teflon mould.
In 2 teflon moulds, pour the caramel, then let it cool.
Pour in flan mixture.
Place the mould in bain-marie, bake at 170℃ for 40 minutes.
200g orange juice
50g passion fruits
25g agave syrup
Melt the gelatin, mix with other ingredients and cool in fridge.
Cut mini banana in half, place them on the baking tray.
Grate orange peel on them, pour some orange juice and cover them with aluminium foil.
Bake at 170℃.
Cut the flan in square shape.
Pour coulis in passion fruits shells.
Place roasted banana at the side.