Mango Crème Caramel

Difficulty:
1/5

Ease of Preparation: Medium
Yield: 8-10 servings


 

Ingredients:

  • 2 teaspoons (30 ml) water
  • 1 cup (240 ml) sugar
  • 2/3 cup (160 ml) coconut milk
  • 2/3 cup (160 ml) milk
  • 1 cup (240 ml) heavy cream
  • ½ cup (120 ml) brown sugar
  • 1/8 teaspoons (1 ml) salt
  • 1 small vanilla bean pod, pulp only
  • 1 cup (240 ml) mango puree
  • 4 eggs, beaten
  • 2 egg yolks, beaten
  • 1 fresh mango, peeled and cut into small cubes, for garnish

 


 

Method:

In a small saucepan, heat water and sugar over medium-high heat to make caramel.

Simmer for 8 minutes or until sugar has turned golden, then remove from heat.

Pour 3 tablespoons (45 ml) of the caramel into the base of each ramekin.

Place ramekin in the refrigerator for 15 minutes for the caramel to set.

In a new saucepan, whisk together coconut milk, milk, heavy cream, brown sugar, and salt.

Place over medium heat for 5 minutes, or until the brown sugar has dissolved completely.

Remove from heat, and whisk in vanilla pulp and mango puree.

In a mixing bowl, combine eggs and egg yolks.

Slowly pour eggs into the milk mixture, and whisk vigorously to stop the eggs from cooking.

Pour mixture through a fine mesh sieve,. Then pour mixture into the ramekins over the caramel, leaving 1/3-inch of space at the top of each ramequin.

Add 1-inch of water to a large wok, and heat over medium-high.

Place a rack in the bottom of the wok, and place ramequins on the rack.

Put a lid on the wok once water is simmering, or cover with aluminum foil.

Steam for 18-20 minutes, or until crème caramel is slightly firm.

Remove from heat, let cool, and chill in the refrigerator for 40-45 minutes to set completely.

Remove from refrigerator.

Run a small sharp knife around the edge of the crème caramel inside the ramekin.

Flip onto a serving plate to reveal flan and caramel.

Serve cold, and garnish with fresh mango cubes.