Mango flan

Ingredients

• 3/4 cup sugar
• 2 tbsp. water
• 1 cup mango puree
• 4 eggs
• 1 can sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1 tsp. vanilla essence
• Mango slices and mint for garnish

Steps

1. In a saucepan, add sugar and water.
2. Heat on medium, swirling the pan gently—do not stir—until sugar melts and turns golden brown.
3. Preheat oven 350F/175C.
4. Immediately pour the caramel into a round pan and swirl to coat the base evenly. Set aside to set.
5. In a mixing bowl, whisk together the eggs, condensed milk, evaporated milk and vanilla.
6. Stir in the mango puree until fully combined and smooth.
7. Pour the custard over the caramel layer and place the pan in a larger pan.
8. Fill the outer pan half way with hot water and bake for 50-60 minutes or until a toothpick inserted comes out clean.
9. Allow to cool to room temperature and then refrigerate for at least 4 hours, overnight works best.
10. To demould, run a knife around the edges, then invert the flan onto a plate, the caramel will cascade beautifully over the custard.
11. Garnish with mango slices and mint.