Flan With Tropical Fruit – a delicious recipe with sugar, condensed milk, milk, eggs, baby pineapple, papaya. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Lightly grease a 6 cup capacity Savarin mold and set aside. Place the sugar and 1 1/4 cups water in a heavy based pan and heat gently, stirring, until the sugar has dissolved. Bring to boil, and boil without stirring, until the syrup has turned to a golden caramel. Pour into the mold and leave to cool.
2
Preheat the oven to 325u00b0F. In a bowl whisk together the condensed milk, milk and eggs. Strain through a fine mesh strainer then pour into the mold. Place the mold in a large roasting pan then pour in enough hot water to come halfway up the side of the mold.
3
Bake for about 1 hour, or until the custard has just set. Remove the mold from the roasting pan and leave to cool then cover and chill in the fridge overnight.
4
Carefully turn the set custard out onto a serving dish. Mix together the pineapple, papaya and mango with the brown sugar and rum and spoon into the center of the flan.
630
kcal
Calories
22
g
Fat
83
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/4 cups sugar, 2 14 oz cans sweetened condensed milk, 1 3/4 cups milk, 7 large eggs, and more.
Yes, Flan With Tropical Fruit falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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