Flan With Tropical Fruit

• 1 1/4 cups sugar
• 2 14 oz cans sweetened condensed milk
• 1 3/4 cups milk
• 7 large eggs
• 1 None baby pineapple, peeled, cored and cut into wedges
• 1 None papaya, peeled, halved seeds removed and flesh diced
• 1 None mango, peeled, stone removed and flesh sliced
• 1 tbsp light soft brown sugar
• 1-2 tbsp white rum

1. Lightly grease a 6 cup capacity Savarin mold and set aside. Place the sugar and 1 1/4 cups water in a heavy based pan and heat gently, stirring, until the sugar has dissolved. Bring to boil, and boil without stirring, until the syrup has turned to a golden caramel. Pour into the mold and leave to cool.
2. Preheat the oven to 325u0b0F. In a bowl whisk together the condensed milk, milk and eggs. Strain through a fine mesh strainer then pour into the mold. Place the mold in a large roasting pan then pour in enough hot water to come halfway up the side of the mold.
3. Bake for about 1 hour, or until the custard has just set. Remove the mold from the roasting pan and leave to cool then cover and chill in the fridge overnight.
4. Carefully turn the set custard out onto a serving dish. Mix together the pineapple, papaya and mango with the brown sugar and rum and spoon into the center of the flan.

sugar, condensed milk, milk, eggs, baby pineapple, papaya, mango, light soft brown sugar, white rum

Taken from recipes-plus.com/api/v2.0/recipes/22005 (may not work)