Banana Flan With Raspberry Sauce - eggs

Method

• Preheat the oven to 350 degrees.
• In a large bowl, beat the whole eggs, egg yolk and sugar together with a wire whisk.
• Add the lemon juice, heavy cream and sweetened condensed milk and combine well.
• Put the bananas and milk into the container of a food processor fitted with a steel blade, or into a blender, and puree.
• Add this to the egg-and-sugar mixture in the bowl.
• Then add the rum, banana liqueur (if used) and the vanilla extract.
• Mix thoroughly.
• Lightly grease each of four 10-ounce custard cups.
• Pour the flan mixture in equal amounts into the cups.
• Put the cups into a baking pan with three-inch sides.
• Pour warm water into the pan until it reaches halfway up the side of the cups.
• Cook in the oven for about 30 minutes, or until the custard is set.
• (The custard is done when the thin blade of a knife comes out clean after being inserted into the center of the flan.)
• Meanwhile, prepare the raspberry puree.
• In a food processor or blender, puree the thawed raspberries with their syrup.
• Strain through a fine sieve and mix in the sugar and wine.
• Set aside.
• When the flans are cooked, remove them from the water and let rest for five minutes.
• To serve the flan warm, invert each custard cup onto a dessert plate and shake once to release.
• Spoon equal amounts of the raspberry sauce around each flan.
• Garnish the top of each with three raspberries and a mint leaf.
• To serve the flans cold, let them cool for 30 minutes, cover and refrigerate for several hours.
• Cover the raspberry sauce and chill as well.
• At serving time, assemble the dish as described above.