Exotic caramel flans

Total time: 3hr 20m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 533 Kcal, 9g Protein, 37g Carbohydrates, 38g Fat


  • Caramel
  • 100 g soft caramels (e.g. All Butter Fudges, Fine Food), very finely chopped
  • Custard
  • 3 fresh eggs
  • 60 g sweetened condensed milk
  • 3 dl full cream
  • 3 passion fruit, halved, pulp scooped out
  • 1 vanilla pod, cut open lengthwise
  • To serve
  • 1 mangoes (approx. 300 g), diced
  • 2 tbsp chopped pistachios
  • Utensils
  • 4 ramekins, each approx. 150 ml, rinsed with cold water

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  • Caramel

    Divide the caramel between the prepared ramekins.
  • Custard

    Whisk the eggs and condensed milk in a bowl. Bring the cream to the boil along with the passion fruit pulp and vanilla pod, whisk into the egg mixture, then pour through a sieve into a measuring cup. Place the ramekins on a cloth in an ovenproof dish. Pour the custard into the ramekins and cover each one with foil. Pour boiling water into the dish to reach two-thirds of the way up the sides of the ramekins.
  • To bake

    Approx. 50 mins. in the lower half of an oven preheated to 170°C. Remove the dish from the oven, leave the ramekins to stand in the water for approx. 10 mins., remove from the dish and foil. Leave the caramel flans to cool, cover and refrigerate for at least 2 hrs.
  • To serve

    Carefully slide the tip of a knife around the edges of the caramel puddings. Plate up with the mango, sprinkle with pistachios.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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