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Gusto
Gusto

Mango Crème Caramel

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  • Serves

    8-10

Ingredients

  • 2 tsp (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 tsp (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

Directions

  1. In a small saucepan, heat water and sugar over medium-high heat to make caramel.
  2. Simmer for 8 minutes or until sugar has turned golden, then remove from heat.
  3. Pour 3 tablespoons (45 ml) of the caramel into the base of each ramekin.
  4. Place ramekin in the refrigerator for 15 minutes for the caramel to set.
  5. In a new saucepan, whisk together coconut milk, milk, heavy cream, brown sugar and salt.
  6. Place over medium heat for 5 minutes, or until the brown sugar has dissolved completely.
  7. Remove from heat, and whisk in vanilla pulp and mango puree.
  8. In a mixing bowl, combine eggs and egg yolks.
  9. Slowly pour eggs into the milk mixture, and whisk vigorously to stop the eggs from cooking.
  10. 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.
  11. Add 1-inch of water to a large wok, and heat over medium-high.
  12. Place a rack in the bottom of the wok, and place ramequins on the rack.
  13. Put a lid on the wok once water is simmering, or cover with aluminum foil.
  14. Steam for 18-20 minutes, or until crème caramel is slightly firm.
  15. Remove from heat, let cool, and chill in the refrigerator for 40-45 minutes to set completely.
  16. Remove from refrigerator.
  17. Run a small sharp knife around the edge of the crème caramel inside the ramekin.
  18. Flip onto a serving plate to reveal flan and caramel.
  19. Serve cold, and garnish with fresh mango cubes.
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