"Mango Sticky Rice" Flan

Mango Sticky Rice Inspired Flan-

Inspired by the delicious Thai sweet treat Mango Sticky Rice, this Flan is creamy and lucious but it has the unique addition of rice for a pleasant texture! Some of the rice settles to the bottom of the pan and caramelizes in the sugar syrup which makes for the greatest differentiation in texture and a super fun appearance on top. I top mine with finely diced mango and coconut flakes to give you that Mango Sticky Rice flavor but in a whole new way!

Ingredients-

For the caramel layer- 

1 cup of sugar 

1/4 cup water 

A few drops of fresh lemon juice 

Custard layer-

14 oz sweetened condensed milk

1 can of coconut milk (I used the organic coconut milk from Trader Joes that is 13.5 oz)

3 tablespoons of sugar

5 large eggs, room temp

2 teaspoons of vanilla bean paste 

1/8 teaspoon fine table salt 

1 1/2 cups of COOKED and cooled white rice ( I used microwave minute rice to keep it easy!)

Garnishes- 

2 Large Ripe Mangoes (peeled and diced, or you can dice one and turn one into a rosette as I do in the video)

A Squeeze of lemon juice

Dash of sugar 

Sweetened coconut flakes (can toast lightly or leave untoasted)

Steps-

 Prepare the caramel layer

1. In a small saucepan or wide nonstick skillet, combine 1 cup sugar, ¼ cup water and few drops of lemon juice.

2. Cook over medium heat without stirring until the mixture turns a deep amber color (about 8–10 minutes) swirling every so often to prevent it from burning.

3. Immediately pour the caramel into a 9 inch round cake pan, tilting to coat the bottom evenly.

4. Set aside to harden.

Make the custard

1. Preheat the oven to 350°F (175°C).

2. In a blender, blend together the Sweetened condensed milk, Coconut milk, 3 tablespoons sugar, 5 eggs, 2 teaspoons vanilla bean paste and ⅛ teaspoon salt. 

3. Once smooth, stir in  by hand the 1½ cups cooked white rice until evenly distributed.

Assemble and bake

1. Pour the custard mixture gently over the set caramel in the mold.

2. Place the mold in a larger baking pan and fill the outer pan halfway with boiling hot water.

3. Bake for about 45 minutes, just until the custard is just set (it should be just a little juggly in the center .

4. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.

Unmold and garnish

1. To unmold, run a knife around the edges and invert the flan onto a serving plate.

2. Dice or slice the mangoes. Toss with a squeeze of lemon juice and a dash of sugar.

3. Garnish the top of the flan with the mango pieces and sweetened coconut flakes (toasted if desired).