DistributorsDesserts · CRESPO KITCHEN
Vanilla Flan with Mango Sauce
Water-bath baked caramel custard with a separate mango sauce.
75 min approx.8 servingsFresh mango
Plus 6 hours chilling
Ingredients
- 120 g sugar for caramel
- 40 ml water
- 4 large eggs
- 400 ml evaporated milk
- 300 g sweetened condensed milk
- 1 teaspoon vanilla
- 300 g mango
- 15 ml lime juice
Method
- Heat oven to 160°C/320°F. Cook sugar and water until amber and carefully coat a 20 cm pan base.
- Mix eggs, both milks and vanilla without foaming; strain into pan.
- Set pan in a larger dish with hot water halfway up its sides. Bake 50–60 minutes until set with a slight center wobble.
- Cool and chill for 6 hours. Blend mango and lime. Unmold flan and serve with sauce.
Research sources
Wording and formulations prepared for this RCF collection, pending kitchen testing. Times are estimates. Sources consulted for ingredients and techniques: