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Mango Flan on brownie base -7/4/09

Tonight we are invited to Phuong's 50th birthday party and I am in charge of desserts so I decided to make a Mango Flan on Brownie

 base, Meringues Chantilly, apples frangipane tart, and a Clafouti.

Flan or Crème caramel is a rich custard dessert with a layer of caramel sauce oozing out.  I took a plain flan dessert and made it  decadent by perfuming the flan with mango and then adding the brownie base for people who like chocolate.


Desserts trio: Meringues Chantilly, Mango Flan on brownie base, Apple frangipane tart.  



Close look at Flan


Preparation work..

Mango is peeled, sliced and cut into dice.

Putting the mango in a food processor..


and the mango is turned into puree

Making the caramel sauce.  First, sugar and water are poured into a sauce pan and brought to a boil. 


Over medium heat the sugar/water is brought to a boil without stirring for about 10 minutes or so..

after a while the sugar in turning into an amber caramel color.


Once the caramel has reached the perfect color, the pan is removed from the heat.

The caramel is poured into 6 ramekins.

The caramel is swirled to coat the sides of the ramekins

The ramekins are set aside to cool.

Bringing the milk to a  boil and then the pan is removed from the heat

Mixing 7 eggs, 2 egg yolks, and sugar together.


Once the eggs are well mixed, warm mild is added slowly to the mixture.

Here I am adding the mango puree to the egg mixture.

Pouring the egg mixture into the caramel-lined ramekins.

Arranging the ramekins in a hot water bath and then they will go in the oven for about 45 minutes or until the dry and set in the center. 

Freshly out of the oven.  The ramekins will be set aside until they are cooled off and then they will go in the refrigerator for at least 2 hours before they can be served.

I am making the base for the flan by using Ghirardelli pre-mixed brownies package.

Cutting the brownies into circular shape to served as the base for the flan.

Filed as: Eggs, Cake/cookies

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