Tastes Like Home
“I’ve always had a soft spot for banana‑flavoured treats, especially banana milk. There’s something about its sweet, slightly artificial taste that feels deeply nostalgic to me. It instantly brings me back to childhood – those simpler moments when a cold bottle of banana milk felt like the best thing in the world.” – Raymond Tan
Raymond Tan says…
I’ve always had a soft spot for banana‑flavoured treats, especially banana milk. There’s something about its sweet, slightly artificial taste that feels deeply nostalgic to me. It instantly brings me back to childhood – those simpler moments when a cold bottle of banana milk felt like the best thing in the world. That familiar flavour has stayed with me over the years, and it’s something I still reach for.
I developed this recipe when I wanted to make a flan for my second bakery, Dua. I usually use Binggrae Banana Flavoured Milk Drink, but it’s by no means the only option. Any flavoured milk you enjoy will do just as well, so feel free to use what’s available to you or what you prefer.
One of my favourite things to do is wander through my local Asian grocer and explore the shelves. There’s always something new or unexpected – different flavours, brands or products I haven’t seen before. It’s a great way to stay inspired and to experiment with recipes in a way that feels playful rather than rigid. Sometimes I’ll pick something up simply because it looks interesting, and that small decision can completely transform a dish.
You can take the same approach with this recipe. If banana milk isn’t easy to find, don’t let that stop you. There are so many other flavoured milks out there waiting to be used. Try melon for something light and refreshing or taro for a richer, more earthy sweetness. Even flavours like strawberry or chocolate could lead you somewhere unexpected.
The beauty of this recipe is its flexibility. It’s less about sticking to one exact ingredient and more about embracing curiosity and personal taste. You might discover a new favourite combination along the way – something that feels just as nostalgic or maybe even more so.
Ingredients
Serves 10-12
70g caster sugar
6 eggs, plus 4 egg yolks
150g sweetened condensed milk
150g thickened (whipping) cream
4 cups banana milk
1 teaspoon banana extract (or vanilla, in a pinch)
Method
Preheat the oven to 180°C and get out a 23cm-diameter cake tin.
To make the caramel, add the sugar and 24g water to a saucepan and place over medium heat. Bring to a simmer and cook without stirring until the sugar dissolves, then keep cooking until the caramel turns a deep amber colour – about 4–5 minutes.
Quickly pour the caramel into the cake tin (be careful; hot caramel can spit) and swirl to evenly coat the base. Leave at room temperature to cool and harden.
To make the flan, gently whisk the eggs, egg yolks, condensed milk, cream, banana milk and banana extract in a large bowl until just combined. Pass the mixture through a sieve twice, ensuring there are no bubbles (this will give the finished flan a smooth, creamy texture). Pour the flan mixture over the set caramel and cover the top tightly with foil.
Place the cake tin inside a roasting tray that’s slightly larger than the tin. Put the tray in the oven, then pour hot water into the tray until it reaches halfway up the sides of the tin. Bake for about an hour, until the flan is just set but still slightly wobbly in the centre.
Remove the flan from the oven and the water bath and leave at room temperature until cool to the touch. Refrigerate for at least 6 hours but preferably overnight, to firm up.
To serve, warm the bottom of the tin in hot water for about 5 minutes to gently melt the caramel. Place a serving plate on top of the flan, then flip the flan upside down onto the plate. (If you’re having trouble releasing the flan, run a sharp knife around the edge of the cake tin to help loosen it.) The flan will keep, covered, in the refrigerator for 2 days.
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Published in ed#767