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Mango Caramel Custard or Flan

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Ingredients Method

Ingredients
  

  • Caramel
  • 1 cup Sugar
  • 1/2 cup Water
  • Custard
  • 300 ml evaporated Milk
  • 400 ml condensed Milk
  • 150 ml Mango puree
  • 150 ml Coconut Milk
  • 5 - 6 extra large whole Eggs
  • Garnish
  • 1/2 cup Mango puree

Method
 

  1. Heat the sugar in a sauce pan and add the water to make a dark sticky caramel
  2. Pour the caramel into your pan or dish and swirl to coat
  3. In a blender add the evaporated, coconut and condensed milk and the mango puree
  4. Add the eggs and blend
  5. Prepare a bain marie, this is a larger dish filled with boiling water and sit the caramel dish in it
  6. Pour the on top of the caramel and move the dishes into the oven preheated at 350 degrees
  7. Cook for 1 hr and an extra 15 mins if still a little jiggly
  8. Cool down the caramel and then chill overnight in the fridge
  9. To unfold, place the dish in hot water to loosen and run a knife over the sides of the custard to make sure they don’t stick to the sides
  10. Place a plate on top and flip