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.
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 F., 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 F. oven until set.)
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.
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.
Contributed by Chef Oscar Ortega
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.
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 160 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 160 degrees C. oven until set.)
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.
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.
Contributed by Chef Oscar Ortega