Flan Mangue Vanille

Serves 1
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Directions

  1. 1To prepare the flan, put the egg yolks with vanilla and sugar in a recipient and mix well.
  2. 2To prepare the flan, put the egg yolks with vanilla and sugar in a recipient and mix well.
  3. 3To prepare the flan, put the egg yolks with vanilla and sugar in a recipient and mix well.
  4. 4Add the cornstarch and mix again.
  5. 5Add the cornstarch and mix again.
  6. 6Add the cornstarch and mix again.
  7. 7In a large pot, put the milk and the grated vanilla and bring to a simmer.
  8. 8In a large pot, put the milk and the grated vanilla and bring to a simmer.
  9. 9In a large pot, put the milk and the grated vanilla and bring to a simmer.
  10. 10When it simmers, add part of the milk mixture into the egg yolks mixture.
  11. 11When it simmers, add part of the milk mixture into the egg yolks mixture.
  12. 12When it simmers, add part of the milk mixture into the egg yolks mixture.
  13. 13Put everything back in the pot and cook until thickened.
  14. 14Put everything back in the pot and cook until thickened.
  15. 15Put everything back in the pot and cook until thickened.
  16. 16When thickened, put the mixture in a bowl, add the butter and mix until incorporated.
  17. 17When thickened, put the mixture in a bowl, add the butter and mix until incorporated.
  18. 18When thickened, put the mixture in a bowl, add the butter and mix until incorporated.
  19. 19Add the liquid cream and mix again.
  20. 20Add the liquid cream and mix again.
  21. 21Add the liquid cream and mix again.
  22. 22Put the preparation in a tray, cover with plastic wrap and put it in the fridge until used.
  23. 23Put the preparation in a tray, cover with plastic wrap and put it in the fridge until used.
  24. 24Put the preparation in a tray, cover with plastic wrap and put it in the fridge until used.
  25. 25Peel the mango, cut it in pieces and reduce it to purée using an immersion blender.
  26. 26Peel the mango, cut it in pieces and reduce it to purée using an immersion blender.
  27. 27Peel the mango, cut it in pieces and reduce it to purée using an immersion blender.
  28. 28Add a little bit of lemon juice to the purée to avoid oxidation.
  29. 29Add a little bit of lemon juice to the purée to avoid oxidation.
  30. 30Add a little bit of lemon juice to the purée to avoid oxidation.
  31. 31Put the mango purée in a saucepan, bring to boil and add a sugar and pectin mixture.
  32. 32Put the mango purée in a saucepan, bring to boil and add a sugar and pectin mixture.
  33. 33Put the mango purée in a saucepan, bring to boil and add a sugar and pectin mixture.
  34. 34Let it boil for a minute and add the mango cubes.
  35. 35Let it boil for a minute and add the mango cubes.
  36. 36Let it boil for a minute and add the mango cubes.
  37. 37Mix.
  38. 38Mix.
  39. 39Mix.
  40. 40Put everything in a smaller circle than the one used for the flan and put it in the freezer.
  41. 41Put everything in a smaller circle than the one used for the flan and put it in the freezer.
  42. 42Put everything in a smaller circle than the one used for the flan and put it in the freezer.
  43. 43Recover the flan preparation, put it in a salad bowl and mix with an immersion blender to make it very smooth.
  44. 44Recover the flan preparation, put it in a salad bowl and mix with an immersion blender to make it very smooth.
  45. 45Recover the flan preparation, put it in a salad bowl and mix with an immersion blender to make it very smooth.
  46. 46In a pie crust, put a third of the flan preparation.
  47. 47In a pie crust, put a third of the flan preparation.
  48. 48In a pie crust, put a third of the flan preparation.
  49. 49Add the frozen mango insert in the center of the flan.
  50. 50Add the frozen mango insert in the center of the flan.
  51. 51Add the frozen mango insert in the center of the flan.
  52. 52Cover with the remaining flan preparation and smooth the surface.
  53. 53Cover with the remaining flan preparation and smooth the surface.
  54. 54Cover with the remaining flan preparation and smooth the surface.
  55. 55Bake one hour at 165 degrees.
  56. 56Bake one hour at 165 degrees.
  57. 57Bake one hour at 165 degrees.
  58. 58Put the pie in the fridge until the next day.
  59. 59Put the pie in the fridge until the next day.
  60. 60Put the pie in the fridge until the next day.
  61. 61To prepare the chantilly cream, put the tonka beans (or vanilla), icing sugar and liquid cream in a bowl and whisk.
  62. 62To prepare the chantilly cream, put the tonka beans (or vanilla), icing sugar and liquid cream in a bowl and whisk.
  63. 63To prepare the chantilly cream, put the tonka beans (or vanilla), icing sugar and liquid cream in a bowl and whisk.
  64. 64Unmold the flan and put the chantilly cream on top.
  65. 65Unmold the flan and put the chantilly cream on top.
  66. 66Unmold the flan and put the chantilly cream on top.
  67. 67Peel a mango and cut it in thin slices using a mandoline.
  68. 68Peel a mango and cut it in thin slices using a mandoline.
  69. 69Peel a mango and cut it in thin slices using a mandoline.
  70. 70Redetail them with a cookie cutter.
  71. 71Redetail them with a cookie cutter.
  72. 72Redetail them with a cookie cutter.
  73. 73Put the mango slices in a circle the same size as the flan and put them in the freezer.
  74. 74Put the mango slices in a circle the same size as the flan and put them in the freezer.
  75. 75Put the mango slices in a circle the same size as the flan and put them in the freezer.
  76. 76Add lemon juice on the mango slices to avoid oxidation.
  77. 77Add lemon juice on the mango slices to avoid oxidation.
  78. 78Add lemon juice on the mango slices to avoid oxidation.
  79. 79When the mango slices are frozen, place them on top of the flan.
  80. 80When the mango slices are frozen, place them on top of the flan.
  81. 81When the mango slices are frozen, place them on top of the flan.
  82. 82Put a little glaze on top to make them shine.
  83. 83Put a little glaze on top to make them shine.
  84. 84Put a little glaze on top to make them shine.

Ingredients

  • 700 gr whole milk
  • 700 gr whole milk
  • 700 gr whole milk
  • 2 vanilla beans
  • 2 vanilla beans
  • 2 vanilla beans
  • 140 gr sugar
  • 140 gr sugar
  • 140 gr sugar
  • 160 gr egg yolks
  • 160 gr egg yolks
  • 160 gr egg yolks
  • 60 gr cornstarch
  • 60 gr cornstarch
  • 60 gr cornstarch
  • 100 gr butter
  • 100 gr butter
  • 100 gr butter
  • 200 gr whole liquid cream
  • 200 gr whole liquid cream
  • 200 gr whole liquid cream
  • 300 gr mango puree
  • 300 gr mango puree
  • 300 gr mango puree
  • 20 gr sugar
  • 20 gr sugar
  • 20 gr sugar
  • 40 gr sugar
  • 40 gr sugar
  • 40 gr sugar
  • 5 gr pectin
  • 5 gr pectin
  • 5 gr pectin
  • 150 gr mango cubes
  • 150 gr mango cubes
  • 150 gr mango cubes
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 250 gr flour
  • 250 gr flour
  • 250 gr flour
  • 150 gr butter
  • 150 gr butter
  • 150 gr butter
  • 90 gr icing sugar
  • 90 gr icing sugar
  • 90 gr icing sugar
  • 35 gr almond powder
  • 35 gr almond powder
  • 35 gr almond powder
  • 1 pinch fleur de sel
  • 1 pinch fleur de sel
  • 1 pinch fleur de sel
  • 1 egg
  • 1 egg
  • 1 egg
  • 250 gr whole liquid cream
  • 250 gr whole liquid cream
  • 250 gr whole liquid cream
  • 40 gr icing sugar
  • 40 gr icing sugar
  • 40 gr icing sugar
  • 0.5 tonka bean
  • 0.5 tonka bean
  • 0.5 tonka bean
  • 0.5 vanilla bean
  • 0.5 vanilla bean
  • 0.5 vanilla bean
  • 1 mango
  • 1 mango
  • 1 mango
  • neutral glaze
  • neutral glaze
  • 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.