Flan De Mango

My 1st blog in the month of may, let start it with dessert. Flan De Mango or mango pudding is similar to creme caramel with a twist. A popular Colombian & Puerto Rican dessert if you are craving for a smoothy, creamy & velvety texture to dig into. Fresh mango works best but you can always subtitute it with mango puree in the form of mango cordial just like me

I've have a 1/2 bottle of pure mango cordial sitting in my cabinet which nearing it's expiry. Thought of using it wisely so that i can empty the bottle before the date & comes up with this beautiful flan(angkat bakul sendiri)

Ingredients

For Caramel

1/2 cup sugar
1/4 cup water

For the Custard

4 eggs
1/2 condensed milk
3/4 cup mango puree
1 tbsp lemon zest
1 tbsp vanilla essence

Methods:

Caramel:

Grease 9' inch springform baking pan with butter

In a heavy bottom saucepan, add the sugar and water in a medium-low flame. Boil till the sugar turns to amber color. Immediately, pour the caramel into the baking pan that has been greased with butter. Cover the bottom of the baking dish completely with the caramel. You have to work fast as the caramel tends to get harden quickly. Set aside.

Flan

Preheat oven to 180' cel or 350' farenheit.

In a big bowl whisk the eggs,condensed milk,vanilla extract, mango puree & lemon zest till smooth. Sieve the custard mixture into another large bowl to get a smooth texture.

Pour the custard mixture into the hardened caramel coated baking pan. Cover the dish with aliminium foil and place the pan into a larger baking dish. Pour in hot water into the baking dish till the water reaches about half way up the sides of the baking dish.

Place the pan into the oven and bake for about an hour. After an hour insert a skewer into the center of the flan to check the doneness.

Remove from oven and let the flan cool. Refrigerator for an hour. To serve, run a knife all around the sides of the pan to loosen it. Then place a larger platter over it and flip it over. Carefully lift the baking dish up and serve.


Notes:

• Make sure you pick an extra large platter to to turn over your flan as there will be a lot of caramel flowing down.

• Be extra cautious when handling the caramel as it will be piping hot and mishandling will end up with terrible burns