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Flan de Mamey Recipe

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This recipe for Flan de Mamey, by , is from Moffitt Employee Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Theresa Alvarez, Basic Science Immunology
Added: Monday, September 22, 2008


cup Sugar
1 Cup Mamey flesh
Cup Sweetened condensed milk
Cup Heavy cream
1 Teaspoon 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 while mixing them into the eggs. Whisk the remaining mamey into the 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.

To serve:
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.

Number Of Servings:
Number Of Servings:




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