Saba con Yelo with Leche Flan: Filipino Banana Shaved Ice Dessert

Let's start with the leche flan because it needs time to chill and set. Caramelize the sugar in a small saucepan over medium heat until it turns golden amber. Quickly pour the caramel into 4 ramekins or a large llanera (oval tin). In a bowl, gently beat the egg yolks. Add the condensed milk and fresh milk. Mix well. Stir in the vanilla. Strain the mixture through a sieve to remove any membranes. Pour the mixture over the caramelized ramekins. Cover each ramekin with aluminum foil. Steam over medium-low heat for about 35 to 45 minutes, or until the flan is set but still slightly jiggly. Alternatively, bake in a water bath at 350°F (175°C) for 45 minutes. Let it cool to room temperature, then refrigerate until fully chilled. Once ready, loosen the edges and invert each flan onto a plate... then prepare them for the dessert. If you're short on time, use a store-bought llanera and split it among the glasses, reserving the caramel syrup.

Peel the saba bananas and cut each in half, then lengthwise. In a cooking pot, combine the brown sugar and water. Bring to a simmer over medium heat. Add the banana pieces and simmer gently for about 8 to 10 minutes, or until they become tender and the syrup thickens slightly. Be careful not to overcook – you want them soft but still holding their shape. The syrup will be a bit like a runny caramel. Let them cool completely, reserving the syrup as well.

If you have an ice shaver, use it to make fine, fluffy snow-like ice. If not, you can pulse ice cubes in a food processor or place them in a clean kitchen towel and crush with a mallet or rolling pin. You want a texture similar to snow – not chunky cubes. Set the ice aside in the freezer until ready to assemble.

For each serving, prepare a tall glass. Place half a cup of the cooked saba bananas at the bottom (reserve some for topping). Add a generous mound of shaved ice – about 1 cup per glass. Place a generous portion of leche flan on top of the ice. Drizzle with a tablespoon of the banana syrup and the caramel syrup you saved from the flan. Pour about an eighth of the evaporated milk over each serving. Finish with a few banana slices or a small piece of flan on top for looks. Serve immediately, and don't forget to mix it all together before eating – that's part of the fun!