-
1
Preheat the oven to 300 degrees.
-
2
Pour 2 cups sugar into the center of a deep saucepan.
-
3
Carefully pour the water around the sugar, trying not to splash any sugar onto the sides of the pan.
-
4
Do not stir; gently draw your finger through the center of the sugar twice, making a cross, to moisten it.
-
5
Over medium-high heat, bring to a boil without stirring.
-
6
Reduce the heat to a fast simmer and cook without stirring until amber-caramel in color, 10 to 20 minutes.
-
7
Immediately remove from the heat.
-
8
Meanwhile, set 6 (1-cup ramekins or shallow coffee cups nearby.
-
9
When the caramel is cooked, quickly pour about 1/4 cup caramel into each ramekin and swirl to coat the sides.
-
10
Set aside to cool.
-
11
In a saucepan, bring the milk and vanilla bean to a boil over medium heat.
-
12
Immediately turn off the heat and set aside to infuse.
-
13
Meanwhile, in a large bowl, whisk together the eggs, additional egg yolks and the remaining 1 cup sugar.
-
14
Whisk about 1/2 cup of the hot milk into the egg mixture.
-
15
Whisk the remaining hot milk into the egg mixture.
-
16
Whisk in the mango puree until smooth.
-
17
Strain the mixture into a pitcher to smooth it and to remove the vanilla bean and mango fibers.
-
18
Pour the mixture into the caramel-lined ramekins and arrange in a hot water bath.
-
19
Bake in the center of the oven until dry and set in the center, 30 to 35 minutes.
-
20
Remove from the water bath and let cool.
-
21
Tightly cover each ramekin with plastic wrap.
-
22
Refrigerate at least 2 hours, or refrigerate until ready to serve, up to 24 hours.
-
23
Chocolate Brownie Base: Preheat the oven to 350 degrees.
-
24
Grease a 9 by 13-inch baking pan and line it with parchment or waxed paper, pressing into the corners.
-
25
In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until fluffy.
-
26
Mix in the sugar.
-
27
Mix in the eggs and vanilla and mix until light and fluffy.
-
28
Sift together the flour, cocoa powder, baking soda and salt.
-
29
Add to the butter mixture and mix just until combined.
-
30
Mix in the chocolate chips.
-
31
Pour into the prepared pan, smooth the top, and bake until the cake is firm in the center and the surface is dry and shiny, 15 minutes.
-
32
Let cool in the pan.
-
33
Run a knife around the edges of the pan and turn out the whole cake onto a work surface.
-
34
Peel off the waxed paper.
-
35
Using a ramekin as a guide, use a sharp knife to cut out 6 brownie circles the same size as the ramekins.
-
36
To serve, place a brownie circle on each serving plate.
-
37
Turn a flan out on top of the cake (you may need to dip the bottom of each ramekin in hot water to loosen the caramel, and/or run a knife around the edge of the ramekin).
-
38
The caramel will pour out and serve as the sauce, and will also soak into the brownie.
