Nielsen-Massey Vanillas

Vanilla Tropical Fruit Flan with Tequila Caramel Sauce

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Coating Caramel
1 cup200 g sugar
1/2 cup120 ml orange juice

Tropical Fruit Flan
1 cup240 ml heavy cream
7 fl. oz.210 ml sweetened condensed milk
32 fl. oz.950 ml evaporated milk
2 Nielsen-Massey Tahitian Vanilla Beans, split and scraped. Reserve vanilla bean pods
1 cinnamon stick
5 eggs
2 egg yolks
1/2 cup120 ml coconut milk
1/2 cup120 ml mamey fruit puree
1/2 cup120 ml mango puree

Caramel Sauce
1 cup200 g white sugar
Juice of 1/2 a lemon
1 1/3 cups310 ml water
1 1/2 cups350 ml heavy cream
1/4 cup60 ml tequila
1 vanilla bean pod
Chocolate curls, for garnish

For the coating caramel:
In a saucepan cook sugar and orange juice over medium heat, scraping down sides of pan with a rubber spatula to avoid crystallization, stirring occasionally to cook sugar evenly until it reaches a deep brown color. Pour caramel into the bottom of a flan mold, spread to cover the entire bottom of the mold. Set aside.

For the flan:
In a saucepan, combine heavy cream, evaporated milk, vanilla beans, one vanilla pod, and cinnamon. Bring to boil, lower the flame and let simmer for a few minutes to infuse the milk. In a metal bowl, whisk together eggs, yolks, and sweetened condensed milk. Temper egg mixture with heavy cream mixture then combine the two mixtures together. In a food processor, blend coconut milk, mango and mamey fruit. Add fruit puree to egg mixture and whisk until well integrated. Pour custard into flan mold, cover with aluminum foil and bake in a Bain-Marie at 325 degrees F160 degrees C., until tops are giggly and set. Remove custard from hot water and cool. Refrigerate until cold. (Alternatively, place the flan pan in a baking dish and add hot water half way up the side of the flan pan. Bake the custard in a 325 degrees F160 degrees C. oven until set.)

For the caramel sauce:
In a saucepan, combine the lemon juice and sugar, add the scraped vanilla bean pod. Cook sugar over medium heat until it has a golden brown color. Turn off the heat and very slowly add the heavy cream, whisking constantly. Put the pan back on the fire at low heat and let simmer for 2 minutes. Add tequila and let sauce cook for an additional 5 minutes.

To serve:
Unmold flan. Run the tip of a knife around the edge of the flan. Invert onto a big round plate. Let caramel run out as much as possible. Place a slice of the flan on a serving plate, top it with tequila caramel sauce and sprinkle with chocolate curls.

Serves 8

Contributed By: Chef Oscar Ortega

Nutrition Facts

Serv Size 1 Flan

Amount Per Serving
Calories 760 Calories fom Fat 363
% Daily Value*
Total Fat 41g 64 %
Saturated Fat 25g 125 %
Trans Fat 1g
Cholesterol 290mg 95 %
Sodium 220mg 9 %
Total Carbohydrate 84g 28 %
Dietary Fiber 1g 4 %
Sugars 80g
Protein 16g 33 %
Vitamin A 31% Vitamin C 33%
Calcium 45% Iron 6%

*Percent Daily Values are based on a 2,000
calorie diet.

This Recipe Uses:

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