Light and Fruity Caramel Flan from the Philippines
Light and Fruity Caramel Flan Recipe from the Philippines
Introduction
This Light and Fruity Caramel Flan recipe from the Philippines is a delightful and refreshing dessert that is perfect for any occasion. The combination of creamy flan with the sweet and tangy mango puree creates a unique and delicious flavor profile that is sure to impress your guests.
History
Flan, a popular dessert in the Philippines, has Spanish origins and is traditionally made with caramelized sugar, eggs, and milk. This version of flan adds a tropical twist with the addition of mango puree, giving it a light and fruity flavor that is perfect for the warm weather.
Ingredients
How to prepare
- Preheat the oven to 350°F.
- To make the caramel, combine 1 cup of sugar and 0.33 cup of water.
- Pour the caramel into a 5 cup gratin or soufflé dish.
- In a bowl, whisk together eggs, milk, the remaining 0.33 cup of water, puree, and salt.
- Add grated lime peel, stir well, and pour the mixture into the prepared pan.
- Bake in the oven until a toothpick inserted halfway between the center and edge comes out clean, which should take about 50 minutes to 1 hour.
- Allow the dish to cool to room temperature.
- Chill in the refrigerator for at least 1–2 hours.
- Carefully unmold the dessert onto a serving platter and garnish with seasonal fresh berries as desired.
Variations
- Substitute the mango puree with other fruit purees like strawberry or pineapple for a different flavor.
- Add a splash of rum or coconut milk to the egg mixture for a tropical twist.
Cooking Tips & Tricks
Be sure to cook the caramel until it reaches a deep amber color to ensure a rich and flavorful sauce.
- Make sure to whisk the egg mixture well to ensure a smooth and creamy texture.
- To prevent lumps in the flan, strain the mixture before pouring it into the dish.
- Allow the flan to cool completely before chilling in the refrigerator to ensure a firm and set texture.
Serving Suggestions
Serve the flan chilled with a dollop of whipped cream and fresh berries on top for a beautiful presentation.
Cooking Techniques
Caramelizing sugar: Be patient and watch the sugar closely to prevent burning.
- Baking: Bake the flan in a water bath to ensure even cooking and a smooth texture.
Ingredient Substitutions
Use coconut milk instead of whole milk for a dairy-free version.
- Swap out the mango puree for any other fruit puree of your choice.
Make Ahead Tips
The flan can be made a day in advance and stored in the refrigerator until ready to serve.
Presentation Ideas
Garnish the flan with edible flowers or mint leaves for a decorative touch.
Pairing Recommendations
Serve the flan with a cup of hot coffee or a glass of sweet dessert wine for a perfect ending to a meal.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the flan in the microwave for a few seconds or enjoy it cold.
Nutrition Information
Calories per serving
Calories: 240
Carbohydrates
Total Carbohydrates: 38g
Dietary Fiber: 1g
Sugars: 35g
Fats
Total Fat: 6g
Saturated Fat: 2g
Trans Fat: 0g
Proteins
Protein: 6g
Vitamins and minerals
Vitamin A: 10%
Vitamin C: 20%
Calcium: 10%
Iron: 4%
Alergens
Contains: Eggs, Milk
Summary
This Light and Fruity Caramel Flan is a delicious dessert that is relatively low in calories and high in essential nutrients like protein and vitamins.
Summary
This Light and Fruity Caramel Flan is a delicious and refreshing dessert that is perfect for any occasion. With its creamy texture and tropical flavors, it is sure to be a hit with your family and friends. Enjoy!
How did I get this recipe?
The moment I discovered this recipe is a cherished memory that I hold dear to my heart. It was during my trip to the Philippines, a country known for its vibrant culture and delicious cuisine. I had the pleasure of staying with a local family who welcomed me with open arms and introduced me to their traditional dishes.
One evening, as I sat at the dinner table with my gracious hosts, I was presented with a dessert unlike any I had ever tasted before. It was a light and fruity caramel flan that captured my taste buds with its creamy texture and sweet flavor. I was immediately drawn to the dish and knew that I had to learn how to make it myself.
I asked my hostess, Lola Maria, for the recipe, and she graciously agreed to teach me. She explained that the secret to a perfect caramel flan lies in the precise combination of ingredients and the careful technique used to make it. I watched intently as she prepared the dessert, taking notes and asking questions along the way.
Lola Maria started by making the caramel sauce, slowly melting sugar in a pan until it turned a rich golden brown. She poured the caramel into a baking dish, swirling it around to coat the bottom evenly. Next, she prepared the custard mixture, whisking together eggs, condensed milk, evaporated milk, and vanilla extract until smooth and creamy.
Once the custard was ready, Lola Maria poured it over the caramel in the baking dish, careful not to disturb the layer of caramel at the bottom. She then placed the dish in a water bath and baked it in the oven until the flan was set and golden brown on top.
As the flan cooled, the tantalizing aroma of caramel filled the kitchen, and I could hardly contain my excitement. When it was finally time to dig in, I was blown away by the exquisite taste and texture of the dessert. The creamy custard melted in my mouth, and the sweet caramel gave it a rich and indulgent flavor.
I knew that I had stumbled upon a truly special recipe, one that I would cherish and pass down through generations. I made sure to jot down every detail of Lola Maria's technique and ingredients, knowing that I would recreate this masterpiece in my own kitchen for years to come.
Since that fateful day in the Philippines, I have made the light and fruity caramel flan countless times, sharing it with friends and family who have all marveled at its deliciousness. Each time I prepare the dessert, I am transported back to that warm and welcoming kitchen in the Philippines, where I first discovered the magic of this exquisite recipe.
As I continue to hone my skills in the kitchen and experiment with new flavors and techniques, I am forever grateful to Lola Maria for sharing her culinary wisdom with me and introducing me to the joy of cooking. The light and fruity caramel flan will always hold a special place in my heart, a reminder of the power of food to bring people together and create lasting memories.
Categories
| Berry Recipes | Dessert Flan Recipes | Filipino Recipes | Mango Recipes | World Recipes |