Instructions
- Preheat the oven 350°F then grease four 3-inch ramekins or an 8-inch round baking dish with a bit of coconut oil.
- Pour about 3 tablespoons of caramel into the prepared ramekins, making sure to fully coat the bottom and sides, set aside.
- Peel the fresh mango and blend into a smooth mango puree, set aside while you make the custard.
- To make the custard, combine the milk, eggs, vanilla and the mango puree. Whisk until smooth and even in color.
- Pour the custard into the caramel filled ramekins and place them in a larger oven safe dish.
- Pour recently boiled water into the large oven safe dish, filling it up about halfway. This will keep the oven moist when baking, ensuring the flans are gently cooked.
- Bake for 40 minutes. The flan should appear set on top with a slight wobble in the center.
- Remove from the oven and allow to cool at room temperature before chilling for 2 hours – overnight.
- When ready to serve, turn the flan out onto a serving dish and top with fresh mango.
- Enjoy! *Leftover flan can be covered and stored at room temperature for up to 3 days.
Categories: Desserts
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