My Daughter Makes Mango Flan | Mango Caramel Custard Recipe in English | മാങ്ങാ-ഏലക്ക ഫ്ലാൻ

condensed milk

🥗Healthier: coconut milk

💰Cheaper: regular milk + sugar

Coconut milk reduces sweetness and calories.

evaporated milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds flavor with similar sweetness.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla essence is a budget-friendly option.

Fill a roasting pan with about an inch of water and place it in the oven to heat up as the oven comes to temperature.

In a saucepan, combine 3/4 cup granulated sugar and 1/4 cup water without stirring.

Allow the sugar and water to dissolve and come to a boil, swirling the pan as it starts to turn color.

Cook until the caramel reaches a medium amber color, then pour it into a 9-inch round baking pan, swirling quickly to cover the edges before it hardens.

In a bowl, lightly whisk 4 whole eggs without creating too much air.

Add 1 can of condensed milk and 1 cup of mango pulp to the eggs, mixing until well blended.

Stir in 1 can of evaporated milk, 1/2 teaspoon cardamom powder, and 1 teaspoon vanilla extract, without adding any additional sugar.

Strain the custard mixture to catch any bits of egg white or mango pulp that didn't blend well.

Pour the custard into the caramel-coated pan.

Bake the flan in the oven for 50 to 55 minutes.

Let the flan cool on a wire rack until it reaches room temperature, then refrigerate for at least 2 hours or overnight.

To serve, run a thin knife or icing spatula around the sides of the pan to loosen the flan.

Gently shake the pan to loosen the sides, then place a large plate with raised edges over the cake pan and flip it.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens