Mango Chile Flan
This flan recipe is just like the classic Latin dessert, but with a twist! Infused with fruity mango and spiked with a kick of chile pepper, you’ll love the sweet/spicy flavor of this smooth, creamy custard!
Hey all! How’s your week so far? Mine’s good- I managed to get my living room walls and trim painted over the weekend (whew!), and now the kiddos are home with me all this week. No day camp! I’m really looking forward to spending this week with them before they head back to school. And I even have a fun trip planned up to NYC for a little side project. We’re leaving later this afternoon, and I can’t wait to share the details with ya, but for now lets talk flan!
Have you ever had flan? It’s basically the same thing as creme caramel, which is a creamy egg custard, baked over a layer of caramel. When you unmold it, the caramel spills all over the top and down the sides. Everyone will ooh and ah!
Since flan is traditionally a Latin dessert, I thought, why not jazz it up with some tropical flavors. So we’re blending in some sweet mango and spiking the caramel with a spicy kick of chile pepper!
This is such a fun dessert for just about any occasion. I know it’s back-to-school season, but around here we are still enjoying warm nights on the patio, and I think this would just be such a fabulous ending to a Mexican meal! Click on over to KitchenAid’s blog, The Kitchenthusiast, for the full how-to.
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Mango Chile Flan
- 2/3 cup granulated sugar
- 1/3 cup water,, divided
- 1 chile pepper, (such as thai bird or serrano)
- 1/8 teaspoon cayenne pepper, (optional0
- 2 large eggs
- 5 egg yolks
- 14 ounces condensed milk, (1 can)
- 12- ounces evaporated milk, (1 can)
- 1/2 cup pureed mango , (about half a mango)
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- Preheat the oven to 300 degrees F.
- Place the sugar and 1/4 cup of water in a small pot, and bring to a boil.
- When the syrup turns golden, add the chile pepper and cayenne, if using.
- Continue to cook the syrup until it becomes a deep amber color.
- Add the cayenne, if using, along with the remaining 2 tablespoons of water, and swirl the pot gently to combine.
- Fish out the chile and pour the caramel into a loaf pan.
- Place the eggs, sweetened condensed milk, evaporated milk, mango, vanilla, and salt in a large bowl, and whisk until smooth.
- Pour the mixture through a fine-mesh strainer, over the caramel and into the loaf pan.
- Wrap tightly with aluminum foil, place in a larger pan filled with hot water, and bake for one hour and twenty minutes, or until set around the edges but still slightly wobbly toward the center. (When placed in the center of the flan, a thermometer should register 180 degrees F.)
- Chill the flan overnight.
- Run a thin knife around the sides of the pan, then invert onto a serving platter.
- Slice and serve.