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Mango creme caramel

The classic French creme caramel gets a tropical update thanks to coconut milk and fresh mango.

Mango creme caramel

Mango creme caramel Credit: One World Kitchen

  • makes

    8-10

  • prep

    15 minutes

  • cook

    35 minutes

  • difficulty

    Mid

makes

8-10

serves

preparation

15

minutes

cooking

35

minutes

difficulty

Mid

level

Ingredients

  • 2 tbsp (40 ml) water
  • 1 cup (200 g) sugar
  • ⅔ cup (160 ml) coconut milk
  • ⅔ cup (160 ml) milk
  • 1 cup (250 ml) thickened cream
  • ½ cup (100 g) brown sugar
  • ¼ tsp salt
  • 1 small vanilla bean pod, pulp only
  • 1 cup (250 ml) mango puree
  • 4 eggs, beaten
  • 2 egg yolks, beaten
  • 1 fresh mango, peeled and cut into small cubes, for garnish
Chilling time: 45 minutes

Instructions

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

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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Published

By Lisa Nguyen
Source: SBS



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Mango creme caramel Recipe | SBS Food