Ingredients
1 - 14 oz can of coconut milk
14 oz of pureed mango (I used canned, sweetened mango that I bought at the Indian store, if using fresh you may want to add more sugar)5 eggs
2 Tbs brown sugar
1/4 cup white sugar
Optional - splash of vanilla or dark rum
Baking Dishes
You can use ramekins to make individual flans, or one small pan with tall sides. This recipe makes 6 small ramekins, or one 7-inch round flan. You'll bake the flan in a water bath, so make sure that the ramekins or pan fit inside a larger baking dish.
Directions
Preheat oven to 350 degrees F.
Place white sugar in a pan and heat on medium until sugar melts into a brown syrup. Once melted, immediately pour into flan dish(es).
Boil water in a separate pan.
In blender, mix eggs, coconut milk, mango puree, brown sugar, and optional flavoring. Pour mixture over melted sugar in flan dish(es).
Place flan dish(es) inside larger baking dish on the rack in the oven. Then pour hot water in the larger baking dish so that the level of the water is higher than the level of the flan in the dish(es). (In other words, you want the flan to be surrounded by hot water so that it cooks evenly.) CAREFULLY slide the rack into the oven and bake.
The ramekins take approx. 25-35 minutes, and the pan takes approx. 35-45 minutes. Test with a toothpick or butter knife. When the tester comes out clean, then it is done. It will set up more as it cools. Don't over bake.
CAREFULLY lift the large pan out of the oven. Then lift the flan dish(es) out of the hot water and let them cool completely before serving.
You can make these a day ahead and refrigerate them over night. Then let them come to room temp before serving. They are pretty fragile and don't transport well. It still tastes the same, but it looks like "h-e-double-l" after even a short car ride.
