How to make Flan with fresh Mango (Chef Jeff McInnis)

Crack some eggs into a bowl.

Add evaporated milk and sweetened condensed milk to the eggs and whisk until fully incorporated.

Preheat the oven to 350°F (175°C).

For the caramel, heat 1/4 cup sugar and a little Rose Angel tequila in a saucepan until it bubbles and turns a nice caramel color (about 8 to 10 minutes).

Spoon about 2 teaspoons of the caramel into each ramekin.

Pour the custard mixture over the caramel in the ramekins.

Prepare a water bath for baking by placing the ramekins in a larger dish filled with water.

Bake in the oven at 320°F (160°C) for 35 to 45 minutes until the custard is firm.

Remove from the oven and let cool in the fridge for about 45 minutes.

To serve, run a knife around the edge of the flan to release it from the ramekin.

Invert the flan onto a plate and pour the remaining Rose Angel caramel over it.

Top with diced fresh mango.

Equipment Needed

Spice Level:

Dietary