Here Mexico’s favorite fruit combines with its favorite dessert. Sliced mango, shaved chocolate, and shredded coconut are all attractive options for garnishing this dessert. Make the mango puree by putting a sliced, peeled fresh mango in the blender or food processor.
- 1 ½ cups sugar
- 6 eggs
- 2 egg yolks
- 2 ½ cups milk
- ½ cup mango puree
Preheat the oven to 350° F.
Melt ½ cup sugar in a saucepan over low heat, stirring with a wooden spoon until the syrup darkens. Pour the syrup into six individual custard cups or ramekins.
Beat the eggs and egg yolks together in a large bowl. When any foam produced by the beating has settled, whisk in the milk, remaining cup of sugar and mango puree. Strain the mixture. Pour into the custard cups. Cover the cups tightly with foil.
Steam in a water bath in the oven, checking one of the flans with a knife after 30 minutes, and every five minutes thereafter.
Allow to cool, refrigerate for at least an hour and up to a day ahead. Uncover and unmold onto serving dishes. Makes 6 servings.
Flavorful flan: Making Mexico’s classic dessert