- 1/2 Cup Sugar
- 1 Cup Mamey Flesh
- 1/4 Large Can Sweetened Condensed Milk
- 3/4 Cup Heavy Cream
- 1 Tablespoon Pure Vanilla Extract
- 3 Large Whole Eggs
- 2 Large Egg Whites
- 1 Tablespoon Honey
- 4 Sprigs Fresh Mint
To Prepare the Flan Mold:
In a small pot add enough water to the sugar to make a wet sandy consistency.
Place on stove top on high heat until caramelized to a light golden color.
Carefully drop a few drops of water into the pot to stop the cooking.
Immediately pour the caramel into the ramekins to cover the bottom.
To Prepare the Custard:
Combine the mamey, condensed milk, heavy cream, vanilla and bring to a boil.
Separately whisk together the egg, yolk, and honey.
Spoon a few tablespoons of the hot mamey mixture mixing into the eggs to temper them.
Whisk the remaining mamey into the tempered eggs.
To Bake the Flan:
Pre heat the oven to 350 degrees.
Pour the mamey custard into the ramekins.
Place the ramekins into an oven proof casserole dish.
Add hot water to the dish until the water level is half way up the ramekins.
Place in oven for about 1 hour, or until flan sets.
Remove from pan and let cool.
Cover and refrigerate for at least 3 hours until well chilled.
Run the tip of a paring knife blade around the inside edge of the ramekin.
Invert the ramekin over the serving dish.
The flan will slip out of the mold and caramel liquid will flow on the plate.
Garnish with fresh mint.