- 3 cups whipping cream
- 2 cups whole milk
- 1 cup Champagne® mango, pureed
- Pinch of salt
- 1/2 vanilla bean, split lengthwise (May substitute with ½ tsp vanilla extract)
- 3 cups sugar
- 1/3 cup water
- 6 large eggs
- 4 large egg yolks
Position rack in center of oven and preheat to 350°F. Combine cream, milk and salt in heavy medium saucepan. Scrape seeds from vanilla bean into cream mixture; add bean. Simmer mix over medium heat. Remove from heat and let steep for 30 minutes.
Meanwhile, combine 2 cups sugar and 1/3 cup water in another heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat to high and cook without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Remove from heat and quickly pour caramel mix into six 3/4-cup ramekins or custard cups. Set ramekins into a 13x9x2-inch baking pan.
Whisk eggs, egg yolks, 1 cup of mango puree and remaining 1 cup of sugar in a medium bowl just until blended. Gradually and gently fold cream mixture into egg mixture using a rubber spatula trying not to create foam. Mix well. Pour custard mix into prepared ramekins, dividing evenly (mixture will fill ramekins). Pour enough hot water into baking pan to come halfway up sides of ramekins, but do not pour the water directly into the ramekins.
Bake until centers of flans are gently set, about 40-50 minutes. Transfer flans to rack and cool. Chill until cold, about 2 hours. Cover and chill overnight.
To serve, run small sharp knife around flan to loosen. Turn over onto plate. Shake gently to release flan. Carefully lift off ramekin allowing caramel syrup to run over flan. Repeat with remaining flans and serve on individual plates.