Flan With Tropical Fruit

Name: Flan With Tropical Fruit
Ingredients: 1 1/4 cups sugar; 2 14 oz cans sweetened condensed milk; 1 3/4 cups milk; 7 large eggs; 1 None baby pineapple, peeled, cored and cut into wedges; 1 None papaya, peeled, halved seeds removed and flesh diced; 1 None mango, peeled, stone removed and flesh sliced; 1 tbsp light soft brown sugar; 1-2 tbsp white rum

9 ingredients

4 steps

Ingredients

1 1/4 cups sugar
2 14 oz cans sweetened condensed milk
1 3/4 cups milk
7 large eggs
1 None baby pineapple, peeled, cored and cut into wedges
1 None papaya, peeled, halved seeds removed and flesh diced
1 None mango, peeled, stone removed and flesh sliced
1 tbsp light soft brown sugar
1-2 tbsp white rum

Directions

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 325°F. 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.