FROM THE VAULT

Unlocking treasured recipes from the Taste archives

Stinson Airfield Patio Café Mango Flan

1 1⁄2 cups sugar, divided use 1 mango

2 cups whole milk

3 large eggs plus 3 large egg yolks 1⁄2 teaspoon vanilla extract

Directions: Heat oven to 325 degrees. Slowly melt 1⁄2 cup of the sugar in a saucepan over medium heat, without stirring. (See Tester’s Notes.) When the sugar melts and turns a golden honey color, divide it between four (6-ounce) ramekins or flan molds. Gently swirl the caramel to evenly coat the bottoms and sides of the ramekins. Set aside to cool. Peel the mango and cut half of it into 1⁄2-inch dice (to be added to the custard). Cut the rest of the mango into decorative strips for garnish.

Place the milk, eggs, egg yolks, remaining 1 cup sugar and vanilla extract in a mixing bowl and beat until smooth. Strain the mixture and equally divide it between the ramekins; add some diced mango to each, as well. Set the cups in a large baking dish and place in the oven. Pour boiling water into the baking dish, surrounding the custard cups to a depth of 1 inch. Bake for approximately 1 hour or until a knife inserted about an inch from the outside edge of the flan comes out clean (the center will still be slightly jiggly). Allow to completely cool before serving. To serve: Run a knife around the edge of the custard cup to loosen the flan. Invert onto a plate and garnish with mango strips.

Tester’s notes: When caramelizing sugar, some chefs add 2 tablespoons of water to the sugar to make the melting process easier. Rudy Spiess, baking and pastry instructor for The Culinary Institute of America, recommends adding a few drops of lemon juice to the sugar before heating to prevent crystallization. When making the caramel, do not stir the sugar in the saucepan (this can cause crystallization). Once the sugar has melted, you can swirl the pan occasionally until the right color is achieved. Then move quickly to pour the caramel into the custard cups. Remember, the sugar can go from caramelized to burned in a matter of seconds. Have the custard cups ready before you begin melting the sugar for the caramel. Warming the cups by setting them in hot water for a few minutes helps the caramel coat the cups more evenly.

Makes 6 servings

Per serving: 260 calories (24.3 percent calories from fat), 8 g fat, 225 mg cholesterol, 75 mg sodium, 46 g carbohydrates, 0 g dietary fiber, 7 g protein.

Steve Nurenberg