Flan de Mango Cinco de Mayo Recipe

From Dorothy McNett's Recipe Book.

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Flan de Mango Cinco de Mayo

From Dorothy McNett's recipes at www.dorothymcnett.com.

1 cup raw sugar
1 tablespoon lemon juice

6 eggs
2 cups pureed mango (2 ripe mangoes)
1 cup half and half
1 can sweetened condensed milk
1 tablespoon rum (optional)
2 tablespoons cornstarch
1/4 teaspoon fine sea salt

Preheat oven to 325 degrees. Put about 1 inch (or less) of hot water into a baking pan about 9 by 13 inches or larger and place in the oven. Put the sugar and lemon juice in a heavy bottomed saucepan and while stirring constantly heat it several minutes to dissolve the sugar and to make a liquid carmellized syrup. Quickly pour it into an 8 by 11 inch baking dish and set it aside.. In batter bowl whisk the eggs. Puree the mango in food processor or use a masher, yielding about 2 cups. A little more or a little less, no problem! Blend it into the whisked eggs along with the half and half, sweetened milk, rum, cornstarch and salt. Whisk to blend everything. Carefully pour over the carmellized sugar in the baking dish and then carefully place it into the hot water pan in the oven, do not splash any water into the flan! Bake about 45 - 50 minutes or until the flan has set up to the touch and is lightlty browned. Turn off the oven, keep the oven door ajar and keep the flan in the oven to cool down for about 30 - 45 minutes. Remove carefully from the oven and take the flan baking dish out of the hot water and place on a cooling rack to cool completely. Invert onto a platter for serving.

Recipe created 2016-07-25.

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