Mango Flan On Chocolate
Serves: 5
Mckayla Mann
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
49
Sourness
33
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Sugar1 cup
Water2
Eggs1 tsp
Pure Vanilla Extract3 cup
All-Purpose Flour1 cup
Cocoa Powder1 tsp
Baking Powder1 tsp
SaltDirections:
1
Preheat the oven to 300 degrees
2
Pour 2 cups sugar into the center of a deep saucepan
3
Carefully pour the water around the sugar, trying not to splash any sugar onto the sides of the pan
4
Do not stir; gently draw your finger through the center of the sugar twice, making a cross, to moisten it
5
Over medium-high heat, bring to a boil without stirring
6
Reduce the heat to a fast simmer and cook without stirring until amber-caramel in color, 10 to 20 minutes
7
Immediately remove from the heat
8
Meanwhile, set 6 (1-cup ramekins or shallow coffee cups nearby
9
When the caramel is cooked, quickly pour about 1/4 cup caramel into each ramekin and swirl to coat the sides
10
Set aside to cool
11
In a saucepan, bring the milk and vanilla bean to a boil over medium heat
12
Immediately turn off the heat and set aside to infuse
13
Meanwhile, in a large bowl, whisk together the eggs, additional egg yolks and the remaining 1 cup sugar
14
Whisk about 1/2 cup of the hot milk into the egg mixture
15
Whisk the remaining hot milk into the egg mixture
16
Whisk in the mango puree until smooth
17
Strain the mixture into a pitcher to smooth it and to remove the vanilla bean and mango fibers
18
Pour the mixture into the caramel-lined ramekins and arrange in a hot water bath
19
Bake in the center of the oven until dry and set in the center, 30 to 35 minutes
20
Remove from the water bath and let cool
21
Tightly cover each ramekin with plastic wrap
22
Refrigerate at least 2 hours, or refrigerate until ready to serve, up to 24 hours
23
To serve, place a brownie circle on each serving plate
24
Turn a flan out on top of the cake (you may need to dip the bottom of each ramekin in hot water to loosen the caramel, and/or run a knife around the edge of the ramekin)
25
The caramel will pour out and serve as the sauce, and will also soak into the brownie
26
Preheat the oven to 350 degrees
27
Grease a 9 by 13-inch baking pan and line it with parchment or waxed paper, pressing into the corners
28
In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until fluffy
29
Mix in the sugar
30
Mix in the eggs and vanilla and mix until light and fluffy
31
Sift together the flour, cocoa powder, baking soda and salt
32
Add to the butter mixture and mix just until combined
33
Mix in the chocolate chips
34
Pour into the prepared pan, smooth the top, and bake until the cake is firm in the center and the surface is dry and shiny, 15 minutes
35
Let cool in the pan
36
Run a knife around the edges of the pan and turn out the whole cake onto a work surface
37
Peel off the waxed paper
38
Using a ramekin as a guide, use a sharp knife to cut out 6 brownie circles the same size as the ramekins