Eggless Mango Custard Flan

Eggless Mango Custard Flan

Custard ideally means a combination of eggs and milk. However for those who do not eat eggs a variation can be made. There is a big difference in cooking when you omit the eggs. Also eggs give stability and volume to the flan. However the eggless one turned out pretty well. It had a wobbly feel and it is better to refrigerate it before unmolding. Since I was experimenting I used very less quantities. However I made sure the measurements were such that they can easily be doubled or tripled. This produced one large flan (or two small ones)

Ingredients

½ cup hung curd

½ milkmaid

½ cup mango puree

½ cup fresh cream

3 tbsp sugar
1 tbsp cornflour

Whisk all together to a smooth mixture.

For the caramel

½ cup sugar

2 tbsp water

Put the sugar and water on medium heat and wait for it to brown. Once it caramelizes take off the heat and add 1 tbsp water. Take care while adding the water to the hot caramel because it will start sizzling. Mix the water well. Pour the caramel in the mould and swirl around a bit. Now pour the mango mixture.

Prepare a water bath.

Preheat the oven at 170 degree Celsius.

Put the mould in the water bath and bake for about 50 minutes. Since there is no egg here the flan will be a bit wobbly. 

Cool it on a rack and then put in the fridge for half an hour. It will unmould easily now.