Banana flan

Optional: I leave the basic caramel recipe. I put very little, but I like to do it. In a non-stick pan put 2 tablespoons of sugar, drops of water to moisten it and that there are no dry grains (pour little by little), a few drops of lemon and vanilla essence. Put on low heat, it is not necessary to stir. Remove from the fire as soon as it is toasted. Put in the bottom of a flan pan.

In the glass of the mixer put two bananas (the riper the better, if not, you can put a little bit of your favorite sweetener). Add the eggs, milk and a drop of vanilla essence. Blend until smooth.

The flan pan must be made of metal! And it can have a lid or not. Pour the mixture over the caramel. If your flan pan has a lid, it's time to put it on. If not, cover very well with aluminum foil and make sure there are no holes.

Carefully put the flan pan into the pressure cooker, and add water up to half of the flan pan from the side. It is very important not to overdo it or it will boil! Cover the pot and heat.

We count 15' from the moment the pot starts to heat up. If you make more, add minutes. Open the pot carefully and uncover it to see if it is curdled. If you notice it is liquid, you can put the pot back on for a few more minutes.

When the pot has cooled down, take out the mold, dry it well and put it in the fridge!