1 cup sugar
2 whole eggs
2 egg yolks
1 can (370 ml) evaporated milk
1 cup whipping cream
1 cup canned sweetened mango pulp
2 tbsp finely chopped unsalted raw pistachios, optional
Preheat oven to 325F. Lightly spray 8 medium ramekins with cooking spray. Place on rimmed baking tray.
Place sugar in medium heavy bottomed saucepan over medium low heat. Let sugar begin to melt, then swirl pan around a few times every so often. Don’t let sugar boil or bubble and don't use a stirring spoon. Keep swirling till all the sugar has melted and turned darker in colour, about 3-4 min. Switch off stove and let saucepan sit on warm stove another 2 min to darken further without risk of burning.
Pour caramel mixture evenly into prepared ramekins. Let rest 5 minutes.
Meanwhile, lightly warm evaporated milk and cream in small saucepan for 1 min. Add mango pulp.
Combine eggs and yolks in deep mixing bowl, using whisk. Add evaporated milk mixture, whisking gently until well combined.
Pour into prepared ramekins, filling them to about 2/3 to the top.
Place tray in oven, then gently pour in hot tap water into tray till it reaches halfway up the sides of the ramekins.
Bake for 45-50 minutes until center is just firm. Do not over-bake. Check for doneness after about 45 minutes or so by gently shaking the ramekins. If the center wiggles, give them some more time.
Remove from oven and place ramekins on counter to cool. When they are down to room temperature, loosen edges by running a sharp knife around the edges of the custards.
Cover and chill in the refrigerator for 24 hours. To unmold, dip bottoms of ramekins into very hot water for about 1 min to loosen the caramel. Hold a plate over each ramekin and turn upside down. The custard will settle onto the plate with the caramel pooling around it. Garnish tops of each with chopped pistachios (if using).