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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. 2Add the cornstarch and mix again.
  3. 3In a large pot, put the milk and the grated vanilla and bring to a simmer.
  4. 4When it simmers, add part of the milk mixture into the egg yolks mixture.
  5. 5Put everything back in the pot and cook until thickened.
  6. 6When thickened, put the mixture in a bowl, add the butter and mix until incorporated.
  7. 7Add the liquid cream and mix again.
  8. 8Put the preparation in a tray, cover with plastic wrap and put it in the fridge until used.
  9. 9Peel the mango, cut it in pieces and reduce it to purée using an immersion blender.
  10. 10Add a little bit of lemon juice to the purée to avoid oxidation.
  11. 11Put the mango purée in a saucepan, bring to boil and add a sugar and pectin mixture.
  12. 12Let it boil for a minute and add the mango cubes.
  13. 13Mix.
  14. 14Put everything in a smaller circle than the one used for the flan and put it in the freezer.
  15. 15Recover the flan preparation, put it in a salad bowl and mix with an immersion blender to make it very smooth.
  16. 16In a pie crust, put a third of the flan preparation.
  17. 17Add the frozen mango insert in the center of the flan.
  18. 18Cover with the remaining flan preparation and smooth the surface.
  19. 19Bake one hour at 165 degrees.
  20. 20Put the pie in the fridge until the next day.
  21. 21To prepare the chantilly cream, put the tonka beans (or vanilla), icing sugar and liquid cream in a bowl and whisk.
  22. 22Unmold the flan and put the chantilly cream on top.
  23. 23Peel a mango and cut it in thin slices using a mandoline.
  24. 24Redetail them with a cookie cutter.
  25. 25Put the mango slices in a circle the same size as the flan and put them in the freezer.
  26. 26Add lemon juice on the mango slices to avoid oxidation.
  27. 27When the mango slices are frozen, place them on top of the flan.
  28. 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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