Banh Flan Chuoi (Steamed Banana Flan)

Method

1. Peel 1 banana, cut it into rounds into a bowl, crack in 1 egg, add 1/2 teaspoon vanilla and mash the banana and egg together until smooth.
2. Add 100ml oat milk and 1 tablespoon of the kOBE Monk Fruit Blend mixed with unsweetened oat milk at 47 parts blend to 53 parts milk, stir well, then pass the mixture through a sieve twice until very smooth and skim off the foam.
3. Set a pan on the stove with 1.5 tablespoons kOBE Monk Fruit Blend and 1.5 tablespoons water, and cook over a low flame, stirring, until it turns to caramel, then turn off the heat.
4. Spoon the caramel into the mold, spread it across the bottom, pour the banana mixture over it and cover.
5. Bring the steamer to a boil, put the mold in and steam it for 20 to 30 minutes over low heat.
6. Open the lid and test with a skewer, and when it comes out clean the flan is done, so turn off the heat and lift it out.
7. Loosen the flan from the mold, turn it onto a plate and serve.

Tips

• Two passes through a sieve and a clean skim before steaming are what give a smooth flan.
• Low heat throughout the steaming keeps the surface from pitting, since a hard boil pocks it.
• A mixture made with oat milk is thinner, so 15 minutes in the fridge thickens it before steaming.
• kOBE Monk Fruit Blend goes in while the pan is still hot, stirred until it dissolves completely.
• Bananas ripe to the point of dark speckling are the fragrant ones, while green bananas leave the flan astringent and flat.