Mango Crema Catlana

(Mango Flan)

 

Makes 6 ramekins

Caramel Bottom

1/2 cup granulated sugar

1/4 cup water

Custard

1 ½ cups whole, reduced or low fat milk

1/2 tsp pure vanilla extract

1/2 cup sugar

4 eggs

1/4 cup fresh mango puree (1 small mango, peeled, pitted, and puréed in a food processor)

To make the caramel bottom, combine the sugar and water in a heavy-bottomed pot or a saucepan. Place over medium-high heat and cook until the sugar begins to melt. Swirl the pan over the heat until the syrup darkens to a medium amber color, about 10 minutes; don’t stir with a spoon.

Meanwhile, set 6 ramekins or shallow 1 cup sized bowls nearby. When the caramel is cooked, quickly pour about 1/4 cup caramel into each ramekin and swirl to coat the sides. Set aside to cool.

Preheat the oven to 300 deg F. Bring a kettle of water to a boil for the water bath and keep it hot.

In another saucepan, bring the milk with vanilla extract to a brief simmer, stirring occasionally. Take care not to let it come to a full boil to prevent it from spilling over.

Meanwhile, in a large bowl, cream together the whole eggs with the sugar. Whisk until the mixture is pale yellow and thick. Temper the egg mixture by gradually whisking in the hot milk mixture in batches; don’t add it too quickly or the eggs will cook. Finally whisk in the mango purée until smooth. Pass the mixture through a strainer to ensure that the flan will be perfectly smooth. 

Pour the custard into the caramel-lined ramekins and arrange in a hot water bath. To create the water bath: pour the hot water into a roasting pan to come halfway up the side of the mold; be careful not get water into the custard.

Bake in the center of the oven until the custard is dry and is set in the center, 60 to 65 minutes. Remove from the oven and let the flan cool in the water bath, then refrigerate for at least 4 hours or overnight and upto 24 hours.

When you are ready to serve, run a knife around the inside of the mold to loosen the flan. Place a dessert plate on top of the ramekin and invert to pop out the flan.

 

 

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