The Happy Home Cook: Warm Ensaymada Flan with Dulce De Leche Cream
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Warm Ensaymada Flan with Dulce De Leche Cream
I added rehydrated dried mango to the custard for added flavor and texture. However, you may use other dried fruit (e.g., golden raisins, apricots, dates, etc.) or firm fresh fruit like apples and pears peeled and cut in small pieces.
Serve slightly warm with a generous dollop of dulce de leche cream, and sprinkled with toasted almonds or other nuts. Savor with a cup of good coffee or tea!!
Serves 8
Ingredients
1 package dried mango
4 ensaymadas, preferably day-old
2 cups milk
1/2 cup turbinado sugar (e.g., Sugar in the Raw) or light brown sugar
4 large eggs
3 Tb gold rum, divided
1 tsp vanilla
Butter, softened
Topping
1/2 cup whipping cream
1-1/2 Tb dulce de leche
Garnish
Sliced almonds (or other nuts such as walnut, cashew, pecan), lightly toasted in a skillet
Procedure
Preheat oven to 350 degrees. Generously butter bottoms and sides of 8 ramekins.
Soak dried mango in hot water for 15 minutes or until soft and fully rehydrated. Drain thoroughly. Cut into 1/2-inch pieces and reserve.
If ensaymadas come with a lot of grated cheese on top, brush off most of it. Cut each ensaymada in half.
Scatter a layer of reserved mango pieces on the bottom of ramekins. Stuff an ensaymada half in each ramekin. If there are leftover mango pieces, scatter them around the ensaymada. Place the ramekins in a rectangular baking pan that can accommodate all of them. Boil about 4 cups of water in a small pot for use later.
Combine milk and sugar in a saucepan, and over low heat stir mixture until sugar dissolves.
Whisk together the eggs, 2 Tb gold rum and vanilla. Gradually whisk in the warm milk. Strain the mixture through a very fine sieve into a bowl then slowly pour into the ramekins, filling them about 3/4 full. Allow the ensaymada to absorb the custard, gently pressing and holding the pieces down with a fork. Continue pouring the custard mixture into the ramekins and pressing down on the ensaymada. Let stand about 10 minutes.
Add enough boiling water to the pan to come halfway up the sides of the ramekins. Bake until the flans are firm and puffed up and a toothpick inserted in the middle comes out clean, about 30 minutes. Transfer ramekins to a wire rack and let cool for 30 minutes.
(Top) Ensaymada in custard mixture before baking. (Bottom) Baked ensaymada flans.
Dulce de Leche Cream
Beat the cream with a hand mixer until starting to thicken. Add remaining 1 Tb gold rum and continue beating until soft peaks form. Add dulce de leche and stir with a whisk until fully incorporated.
Serve the flans slightly warm in the ramekins, topped with a dollop of Dulce de Leche Cream and a sprinkling of toasted sliced almonds.
Voltaire Gungab
Voltaire Gungab is based in San Francisco and currently retired after working in advertising/marketing and editing scientific articles. A self-professed foodie and recipe hound, he follows the San Francisco food scene avidly and occasionally prepares theme dinners for friends.
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