Friday, August 3, 2012

Caramel Flan with a spicy Mango Sauce

One of my never ending searches is for a really good flan recipe.  Most flans I have had just seem to have so little flavor considering the ingredients.  They just do not taste caramelly enough.

Well, here's the most caramelly tasting flan you have ever had.  Rich tasting with caramel taste throughout.

The sauce adds that hint of spice with the sweetness of the mango.

Honestly, the color is not as appealing as I would like, presentation needs some work (this makes the quest never ending I guess), but as far as taste goes... nothing better.

Here's what I did...

For the Mango Sauce
1 ripe soft Mango, peeled and diced
Juice from 1 Lemon
1/4 cup Milk
1/4 tsp Chipotle Powder

For the Caramel
1/2 cup Turbinado Sugar (Sugar in the Raw Brand)
1/4 cup water

For the Flan
4 Egg Yolks
1-1/3 cup Evaporated Milk
1-1/3 cup Sweetened Condensed Milk
1 tsp Vanilla

Preheat oven to 350 degrees

  • To make the mango sauce, saute the diced mango an lemon juice together for 10 minutes or until the mango begins to soften and liquefy.  Add the milk and continue stirring until everything is hot.
  • Place the creamy mango mixture into a food processor and pulse for several seconds until everything is completely liquefied.
  • Add the spice and pulse again for a few seconds.
  • Return to the stove and keep warm.  You may need to add more milk to keep liquid
  • To make the Caramel base (topping once flipped), mix sugar and water in a small pan and heat over medium heat, stirring constantly.
  • Continue stirring until the sugar is dissolved and begins to melt into a thick caramel syrup... about 10-15 minutes.

  • For the Flan, mix together egg yolks, sweetened condensed milk and evaporated milk.
  • Stir in Vanilla and whisk thoroughly.
  • Take 6 Mise en Place bowls (small ramekins) and add 1 TBS of the caramel sauce in the bottom of each
  • divide the egg mixture evenly into each bowl
  • Bake in hot water bath for one hour or until a toothpick can be inserted in the center and comes out clean.
  • Cool to room temperature
  • Loosen edges and flip onto a plate.
  • Top with the Mango sauce and serve

For extra presentation points I divided the mango sauce.  I added some red food coloring to about 1/3rd.  Topped one of the flans with the yellow sauce, added a dollop of the red mango sauce and took a toothpick and swirled.

Needs a little work on presentation, but the taste is 100% there!


  1. I don't think ive successfully made a really good flan. Have to try this!