Flan Mangue Vanille
Serves 1
Directions
- 1To prepare the flan, put the egg yolks with vanilla and sugar in a recipient and mix well.
- 2Add the cornstarch and mix again.
- 3In a large pot, put the milk and the grated vanilla and bring to a simmer.
- 4When it simmers, add part of the milk mixture into the egg yolks mixture.
- 5Put everything back in the pot and cook until thickened.
- 6When thickened, put the mixture in a bowl, add the butter and mix until incorporated.
- 7Add the liquid cream and mix again.
- 8Put the preparation in a tray, cover with plastic wrap and put it in the fridge until used.
- 9Peel the mango, cut it in pieces and reduce it to purée using an immersion blender.
- 10Add a little bit of lemon juice to the purée to avoid oxidation.
- 11Put the mango purée in a saucepan, bring to boil and add a sugar and pectin mixture.
- 12Let it boil for a minute and add the mango cubes.
- 13Mix.
- 14Put everything in a smaller circle than the one used for the flan and put it in the freezer.
- 15Recover the flan preparation, put it in a salad bowl and mix with an immersion blender to make it very smooth.
- 16In a pie crust, put a third of the flan preparation.
- 17Add the frozen mango insert in the center of the flan.
- 18Cover with the remaining flan preparation and smooth the surface.
- 19Bake one hour at 165 degrees.
- 20Put the pie in the fridge until the next day.
- 21To prepare the chantilly cream, put the tonka beans (or vanilla), icing sugar and liquid cream in a bowl and whisk.
- 22Unmold the flan and put the chantilly cream on top.
- 23Peel a mango and cut it in thin slices using a mandoline.
- 24Redetail them with a cookie cutter.
- 25Put the mango slices in a circle the same size as the flan and put them in the freezer.
- 26Add lemon juice on the mango slices to avoid oxidation.
- 27When the mango slices are frozen, place them on top of the flan.
- 28Put a little glaze on top to make them shine.
Ingredients
- 700 gr whole milk
- 2 vanilla beans
- 140 gr sugar
- 160 gr egg yolks
- 60 gr cornstarch
- 100 gr butter
- 200 gr whole liquid cream
- 300 gr mango puree
- 20 gr sugar
- 40 gr sugar
- 5 gr pectin
- 150 gr mango cubes
- 0.5 lemon juice
- 250 gr flour
- 150 gr butter
- 90 gr icing sugar
- 35 gr almond powder
- 1 pinch fleur de sel
- 1 egg
- 250 gr whole liquid cream
- 40 gr icing sugar
- 0.5 tonka bean
- 0.5 vanilla bean
- 1 mango
- neutral glaze
Equipment
knifebowlswhisksauce panimmersion blenderspatulaplastic filmpeelerscalemandolinecookie cutterkitchen machine
Tips
- The different textures of the tonka bean créme are incredible for the flans.
- Adding a little lemon juice avoids oxidation of the mango.
- The pie needs to rest in the fridge until the next day.
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