I know that many of us are already setting our sights on fall and back to school, but I’m just not ready to let go of summer! It’s still warm and sunny, the days are long, and I’m craving cool, creamy treats with tropical flavors.
This flan recipe is a great “last hurrah” summertime dessert that’s fun to make and so unforgettably unique.
And with the KitchenAid® Gas Convection Slide-In Range with Baking Drawer and steam rack, you’re guaranteed the silkiest, softest custard that just melts in your mouth.
This top-of-the-line range boasts flawless cooking results from Even-Heat™ True Convention, and the unique bow-tie design and convection fan ensure the entire oven is heated to, and stays at, the perfect temperature. It even has a wireless probe that allows you to read internal food temperatures even when you’re away from the kitchen. These great features, along with the built-in steam rack, are such useful tools when making delicate custards like flan.
Traditionally, flan is a creamy, vanilla-scented custard, gently baked over caramelized sugar. When the dessert is unmolded, the caramel spills all over the surface and pools around the base. It’s truly a showstopping treat, but we are taking it a step further by infusing the custard with fruity mango, and spiking the caramel with the sizzling heat of chile pepper.
It all begins with the caramel. Place 2/3 cup granulated sugar in a KitchenAid® Professional Seven-Ply 1.5-Quart Saucepan, along with a little water. Bring it up to a boil, and when it starts to turn golden in color, drop in the chile.
Continue to cook, swirling the pan occasionally, until the caramel becomes a deep amber color, then fish out the pepper, add a few drops more water to keep it free-flowing, and pour into the KitchenAid® Professional-Grade Nonstick Loaf Pan. If you like it extra spicy, you can even swirl in a pinch of cayenne pepper to really kick up the heat!
Now you can get going on the custard! About a half a peeled, fresh mango goes into the bowl of a KitchenAid® Pro Line® Series Food Processor, along with eggs, sweetened condensed milk, evaporated milk, vanilla, and salt. Process the mixture for a good minute or so, and your custard will be smooth as silk.
Strain and pour the sweet, creamy liquid right over the caramel, into the loaf pan.
Typically, a flan is cooked in a water bath, but the built in steam rack provides gentle even heat. Just fill the reservoir with water and you’re golden.
Set the oven to Steam Bake – Desserts, at just 300 degrees F, and cook the flan (tightly covered) until the wireless probe registers 180 degrees F. This should take around an hour and twenty minutes.
After an overnight chill in the fridge, you can unmold the flan onto a serving platter, sit back, and watch the jaws drop.
Your guests will love the unique flavors and cool, silky texture of this Mango Chile Flan! It’s the perfect ending to a summery meal.
Mango Flan with Chile Caramel
Makes 6-8 servings
2/3 cup (135 grams) granulated sugar
1/3 cup (85 milliliters) water, divided
1 chile pepper, such as thai bird or serrano
A pinch of cayenne pepper (optional)
2 large eggs (100 grams)
5 egg yolks (94 grams)
1 14-ounce (415 milliliters) can condensed milk
1 12-ounce (355 milliliters) can evaporated milk
1/2 cup (118 milliliters) mango puree (about half a mango)
1 1/2 teaspoons vanilla extract
1/2 teaspoon kosher salt
Set the KitchenAid® Gas Convection Slide-In Range with Baking Drawer to Steam Bake – Desserts, at 300 degrees F, and fill the built-in Steam Rack tray with water.
Place the sugar and 1/4 cup of water in a KitchenAid® Professional Seven-Ply 1.5-Quart Saucepan, and bring to a boil. When the syrup turns golden, add the chile pepper and cayenne, if using.
Continue to cook the syrup until it becomes a deep amber color. Add the cayenne, if using, along with the remaining 2 tablespoons of water, and swirl the pot gently to combine. Fish out the chile and pour the caramel into a KitchenAid® Professional-Grade Nonstick Loaf Pan.
Place the eggs, sweetened condensed milk, evaporated milk, mango, vanilla, and salt in the bowl of a KitchenAid® Pro Line® Series Food Processor. Process for about a minute, or until smooth. Pour the mixture through a fine-mesh strainer, over the caramel and into the loaf pan. Wrap tightly with aluminum foil, and bake for one hour and twenty minutes, or until set around the edges but still slightly jiggly toward the center. (When placed in the center of the flan, the wireless probe should register 180 degrees F.)
Chill the flan overnight. Run a thin knife around the sides of the pan, then invert onto a serving platter. Slice and serve.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*