Monday, June 15, 2015

Mango Flan

I love flan. So when I had several pounds of ripe mangoes to use up, I was super excited to try this recipe. If you like flan and mangoes, you'll love this!

1 C plus 1/3 C sugar
1/2 C hot water
2 T light corn syrup
2 (1 lb each) mangoes, peeled and pitted
1 T lime juice
3/4 C + 2 T half and half
5 large eggs

Puree mangoes in a blender or a food processor. 

Whisk mango puree, lime juice, and remaining 1/3 cup sugar in a heavy saucepan over medium-high heat until mixture thickens, about five minutes. Cool slightly.

Whisk half and half and eggs in a large bowl.

Stir in the mango mixture. Strain custard.

Combine 1 cup sugar, 1/2 C hot water, and corn syrup in heavy medium saucepan. Stir over medium-low until sugar dissolves. Increase heat and boil without stirring until syrup is a deep amber color, about six minutes.

 Immediately pour into 8 custard or ramekins cups, dividing equally.

Pour custard over caramel in custard cups, dividing equally. 

Place custard cups on a rimmed baking sheet and fill with water to come halfway up the sides.

Cover pan with foil. Bake at 350 degrees F until just set in center, about 35 minutes. Turn off heat. Leave covered in oven for 30 minutes longer. Remove and refrigerate uncovered until cold, then cover and chill overnight.

Run small knife around the sides of 1 flan. Place plate on top of the cup and invert the flan onto the plate, allowed the caramel to run over the flan. Remove cup and repeat with the others.

Best served cold!



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