Like the sweet, aromatic mangoes, flans are quite a marvelous dessert creation. You don’t need much: milk, sugar, eggs, and something to flavor the whole thing. In summer, flans were typically served as a cooling sweet to stave off the sweltering, scorching heat of the sun and I never complained. Its bitter-sweet flavor from the burnt sugar runs and drips across the edges of the baked custard, glistening in the bright light, begging you to tear into it with a spoon and scoop the sweet and soft pudding. A special note with regards to the photos here: The muffin pans: I wanted to see if it makes life easy for large preparations and report the results here from a more experimental standpoint. However, you might face two challenges (and this is why I prefer the individual bowls when making this dessert).
- Heating: Heating can be uneven. The ones on the outer edges of the pan will cook first, and then the ones in the middle last. You will end up with different cooking times for each of these.
- Releasing: It is impractical and tricky to pop just one flan out of a muffin pan. You have to release all at once. Again, this is why I prefer the individual bowls. 5 from 1 review 1/2 cup/100 g sugar 2 Tbsp water 1/4 tsp cream of tartar For the Flan Base One 14 oz/400 g can sweetened condensed milk One 12 oz/354 ml can evaporated milk 1 cup/240 ml whole milk 1 tsp ground green cardamom 1 cup/240 ml mango purée 4 large eggs Initially, I heat the cream and the sugar together in a bag. This lets me bring the milk to the right heat without any risk of a boil over. I can also dissolve the sugar without aerating the mixture. After which, I can beat in the egg yolks and then cook the flan in individual jelly jars. Works really well. I’ll give this a try…
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