Mango Flan On Brownies

I’ve seen this from Gale Gand’s TV show, Sweet Dreams, I wanted to make this ever since but never got the chance to do so and when I found out that Kulinarya Cooking Club  is showcasing leche flan, I thought this is the perfect time to do it.  I will also share my very simple and easy leche flan recipe 🙂

A note on this recipe: I thought it could use more mango flavor, I cannot really taste the mango in this flan, maybe a mango essence should be added next if I’m ever going to make this again;  maybe without the brownie anymore because the flan is already rich enough to clog my arteries lol. But presentation wise, it’s really, really nice ( it would have been nicer  if I have a round cookie cutter for the brownies for a neat cut).

I replaced the milk in this recipe with a can each of condensed milk and evaporated milk. caramel_flan
make the caramel and pour into ramekins, swirl to coat the careful it’s scorching hot

..while you’re making the caramel, put ingredients for the flan in a big bowl..mix until well-blended

strain the mixture into a pitcher then pour into ramekins placed in a big tip here is to put the hot water when the pan of ramekins is already in the oven. Bake for about 35, cover and chill..

make the brownies..

cut brownie circles, the size of ramekin and invert flan on top of it.. yum! 🙂

adapted from “Butter Sugar Flour Eggs” by Gale Gand, Rick Tramonto, Julia Moskin, Clarkson N. Potter Publishers, 1999 courtesyof Food Network

2 cups sugar
1/2 cup water
1 big can condensed milk
1 tall can evaporated milk
7 eggs
2 egg yolks
1/2 cup fresh mango puree (1 small mango, peeled, pitted, and pureed in a food processor)

Chocolate Brownie Base:
6 tablespoons cold unsalted butter, cut into pieces
1 cup sugar
2 eggs
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
1/2 cup cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup semisweet chocolate chips

Preheat the oven to 300 degrees.

Pour 2 cups sugar into the center of a deep saucepan. Carefully pour the water around the sugar, trying not to splash any sugar onto the sides of the pan. Do not stir; gently draw your finger through the center of the sugar twice, making a cross, to moisten it. Over medium-high heat, bring to a boil without stirring. Reduce the heat to a fast simmer and cook without stirring until amber-caramel in color, 10 to 20 minutes. Immediately remove from the heat. Meanwhile, set 6 (1-cup ramekins or shallow coffee cups nearby. When the caramel is cooked, quickly pour about 1/4 cup caramel into each ramekin and swirl to coat the sides. Set aside to cool.

In a saucepan, bring the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse. Meanwhile, in a large bowl, whisk together the eggs, additional egg yolks and the remaining 1 cup sugar. Whisk about 1/2 cup of the hot milk into the egg mixture. Whisk the remaining hot milk into the egg mixture. Whisk in the mango puree until smooth. Strain the mixture into a pitcher to smooth it and to remove the vanilla bean and mango fibers. Pour the mixture into the caramel-lined ramekins and arrange in a hot water bath. Bake in the center of the oven until dry and set in the center, 30 to 35 minutes. Remove from the water bath and let cool. Tightly cover each ramekin with plastic wrap. Refrigerate at least 2 hours, or refrigerate until ready to serve, up to 24 hours.

Chocolate Brownie Base: Preheat the oven to 350 degrees. Grease a 9 by 13-inch baking pan and line it with parchment or waxed paper, pressing into the corners. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until fluffy. Mix in the sugar. Mix in the eggs and vanilla and mix until light and fluffy. Sift together the flour, cocoa powder, baking soda and salt. Add to the butter mixture and mix just until combined. Mix in the chocolate chips. Pour into the prepared pan, smooth the top, and bake until the cake is firm in the center and the surface is dry and shiny, 15 minutes. Let cool in the pan. Run a knife around the edges of the pan and turn out the whole cake onto a work surface. Peel off the waxed paper. Using a ramekin as a guide, use a sharp knife to cut out 6 brownie circles the same size as the ramekins.

To serve, place a brownie circle on each serving plate. Turn a flan out on top of the cake (you may need to dip the bottom of each ramekin in hot water to loosen the caramel, and/or run a knife around the edge of the ramekin). The caramel will pour out and serve as the sauce, and will also soak into the brownie.

Please visit my friends from Kulinarya Cooking Club too and see their yummy versions of  leche flan  🙂

Kath of  
Trissa of 
Trisha of
Olive of
Caroline of /
Peach of  
Cusinera of
Asha  of
Malou of
Cherrie of


Kulinarya was started by a group of Filipino foodies living in Sydney, who are passionate about the Filipino culture and its colourful cuisine.

Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do.

If you are interested in joining our Kulinarya Cooking Club, please feel free to drop by our foodblogs and leave a comment – we would love to hear from you!

♥Thanks for reading and have a nice day!!♥

16 Responses to "Mango Flan On Brownies"

  1. rebecca   March 4, 2010 at 5:07 pm

    wow this is fabulous, great idea, hope you get a Le creuset soon love Rebecca

  2. penny aka jeroxie   March 4, 2010 at 1:27 pm

    that looks delicious! more mangoes the better for me

  3. Bridgett   March 4, 2010 at 9:29 am

    This is gorgeous not to mention how wonderful it would be to have a piece of this this morning!

  4. chef_d   March 2, 2010 at 11:24 am

    Yummy! I have to try this one!!

  5. peachkins   March 2, 2010 at 4:30 am

    If this is not making these dessert more special…yumyum..flan and brownies!

  6. cusinera   March 1, 2010 at 4:05 am

    yummy….brownies with leche flan…looks deliciously sticky!

  7. Cherrie   March 1, 2010 at 2:52 am

    This looks sooooo yummy! Mango and leche flan goes perfectly together.

  8. Jeannie   February 28, 2010 at 6:01 pm

    That is a really gorgeous look dessert. Mangoes are my favourite flavour too!

  9. MaryMoh   February 28, 2010 at 1:44 pm

    What a beautiful combination…soft on the top and chewy and chocolatey beneath!

  10. Asha@FSK   February 28, 2010 at 1:16 pm

    I love adding fruits to such rich desserts. and mango goes so well with chocolate too!! nicely done!

  11. Trisha   February 28, 2010 at 12:01 pm

    Wow! Everyone’s take on Leche Flan keeps getting better and better! The mangoes makes it even more Filipino and the brownies are just a scrumptious addition to this already rich dish! Thanks for a great Kulinarya dish!!!!

  12. Skip to Malou   February 28, 2010 at 10:13 am

    mango, brownies and flan… . hey these are a few of my favorite things … maybe adding dried mangoes will it help to enhance the mango flavor? i don’t know it just came to my mind…
    good looking flan… love it!

  13. Caroline   February 28, 2010 at 10:05 am

    Mango-flavored, then put on top of brownies, this flan is amazing. I’m going to have to try this recipe.

  14. 5StarFoodie   February 28, 2010 at 6:04 am

    The mango flan sounds just lovely! I would love to try it on the brownie, how fun!

  15. Sophie   February 28, 2010 at 4:33 am

    Waw!!! What a tasty dessert: apart & so lovely too!


  16. Katherine   February 28, 2010 at 4:29 am

    Wow this is certainly a devlish dessert. YUMM. Mangos and chocolate is PERFECT. I like your twist on this Filipino dessert.


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