Today’s post is going to be very short, simple but sweet. The name says it all, creme caramel with sweetness of luxuriant mango pulp and flavoured with goodness of coconut cream, in one word, this is simply delicious dessert. Not that I had nothing to say about mango flan but I had rather very short time in hand, we will be travelling to India in next few hours, and hence my excitement ! I am expert in multi-tasking, but never mingle packing and blogging together ! Result – a very un inspiring blog post ! So please bear with me.
This summer I had cooked nothing fancy, actually nothing inspired me to do so, may be I was under the effects of summer heat, outdoors beckons me, we packed few things and went for hiking in the hills, its pleasant, cool and the fresh breeze really charmed your mind and body. We picked few wild berries too and later come to know that those are not edible !!! I think trees should come up with the edible labels ! like safe for humans, monkeys alike ! lol !
On our way home, we picked few mangoes from the farmers market, which turns out very tart, see how un inspiring and futile was my days ! The Mexican mangoes which are so abundant here are good for making mango sauce or salsa but not for making any dessert. The canned mango pulp was perhaps the answer.
Instead of using milk or cream or condensed milk, I thought of using coconut cream, mango with coconut, sounds so good with an exuberance of flavors, a match made in heaven with deliciousness oozing out in every bite. Enjoy !!!
- Mango pulp (sweetened) : 1 cup
- Coconut cream : 1 cup
- Green cardamoms : few
- Eggs (large) : 2 (separated)
- Sugar (granulated) : ½ cup + 3 tbsp
- Line up 4 (6-ounce) ramekins.
- To make the caramel : In a small saucepan, place ½ cup sugar in the center of pan and pour 3 tbsp water over it. Bring to a full boil, then lower the heat until the caramel becomes golden brown (about 5-6 minutes or it may take little longer). As soon as the caramel shows the right golden brown color, pour a layer of caramel into each ramekins.
- In a small saucepan, warm the coconut cream and add green cardamoms to it. Bring to a near boil and remove from the heat right away. Let the liquid cool a bit.
- Separately, whisk the egg yolks and whole eggs with the rest of the sugar in a mixing bowl until it becomes pale yellow. If you are using sweetened mango pulp, then adjust the sugar according to taste.
- Add the mango pulp and the coconut cream to the egg mixture by slowly adding a ladle at a time to prevent the yolks from curdling. Add more mango pulp if requires.
- Strain through a fine mesh. Discard the green cardamoms from the strainer.
- Fill the 4 ramekins with the mixture.
- Place them in a warm water bath in a roasting / deep baking pan. The water should go half-way up the side of the ramekins.
- Bake for 10 minutes at 300°F, then lower the heat to 275°F and bake for an additional 45-50 minutes or till done.
- The texture of the crème caramel should jiggle but not too liquid.
- Let the flan cool first, then plastic-wrap each individual ramekins and refrigerate for at least 4 hours. The texture will become firmer.
- Unmold the mango flan onto a dessert plate, drizzle some more mango pulp or serve it with sliced mangoes or coconut flakes.
Vegan Substitution : Substitute the eggs in the flan with 1 tbsp cornstarch and 1/2 tsp Agar powder. The results may vary so adjust according to the measures of other ingredients. The custard will taste different as it has no eggs but am sure you will love it as well.
In next few weeks we will be travelling across India, but would try to schedule a post every fortnight, till then,
Have a happy weeks ahead and enjoy !!!