Leche and lime flan with burnt mango

This Filipino leche flan, with lime and burnt mango, tastes like a dense crème caramel.
Ben Dearnley
4 - 6
1H 25M

Mangoes that are about to ripen are best for this dessert. They should be slightly sweet but with a firm sourness to cut through the sticky sweetness of this Filipino leche flan. Begin this recipe a day ahead.



1.Preheat oven to 150°C. Grease a 1.5-litre llanera tin or 15.5cm x 23cm oval ovenproof dish. Place sugar and 80ml water in a saucepan over medium heat and stir occasionally until sugar dissolves (3-4 minutes). Increase heatto high and cook, without stirring, until a dark amber caramel (8-10 minutes); pour into prepared tin to coat base.
2.Combine condensed milk, cream and evaporated milk in a saucepan over medium heat; stir gently and frequently until mixture comes to a simmer (3-4minutes).
3.Whisk eggs and yolks, brown sugar, lime zest and vanilla in a large heatproof bowl just to combine. Gradually pour cream mixture into egg mixture, while whisking gently without aerating the mixture until combined. Strain through a fine sieve into prepared tin.
4.Place tin in a deep baking dish and fill with hot water to halfway up the sides of the tin. Bake, uncovered, until edges are set and there is a slight wobble in the centre (50 minutes to 1 hour). Cool on a wire rack for 30 minutes, then refrigerate until set (4 hours or overnight).
5.Heat a large frying pan over medium-high heat. Dust mango wedges liberally with sugar and cook, flesh-side down, until caramelised (3-4 minutes).
6.To serve, run a knife around edges of flan to release, then invert onto a platter. Arrange a few caramelised mangoes on top, scatter with extra zest and serve with remaining mangoes to the side.

Llanera tins, traditional oval metal Filipino leche flan moulds, are available in assorted sizes from Filipino grocers and Asian supermarkets.


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