Recipes

Almond-Infused Mexican Flan With Raspberry Salsa

Madeline Monaco|

Almond-Infused Mexican Flan With Raspberry Salsa
4.5 (2 ratings)
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Custards, in general, date back to ancient roman times when Romans began keeping chickens and had an excess number of eggs after first raising chickens. They mixed the eggs with cream and came up with custard. In Mexico, flan is a very popular custard dessert topped with a caramel sauce, and it was introduced by the Spaniards in the early 1800s. There are many variations to flan, but instead of one that has too much egg, this recipe incorporates almonds for a creamy texture.   Suggested Wine Pairing: Ceja Sonoma Coast Syrah
Servings
10
Ingredients
  • 3 eggs
  • 1 (12 oz) can of evaporated milk
  • 2 (10 oz) cans of sweetened condensed milk
  • 1/4 cup slivered blanched almonds
  • 1/2 teaspoon pure vanilla extract
  • 3/4 cup sugar
  • 2 tablespoon water
  • 1 cup fresh or frozen raspberries
  • 2 tablespoon lime juice
  • 4 tablespoon water
  • 4 tablespoon sugar
Directions
  1. Carefully heat a medium size pan and slowly melt a ¾ cup of sugar. Do not allow caramelized sugar to turn dark brown – it should be golden in color.
  2. Sprinkle a few drops of water into a 10-inch square baking dish and pour in caramelized sugar coating the bottom. Let baking dish cool down and allow the sugar to solidify.
  3. In a blender mix eggs, evaporated and condensed milk, almonds and vanilla extract at high speed for 2 minutes. Transfer mixture to a glass bowl and gently stir with a fork until all bubbles disappear. Preheat oven to 325° F.
  4. Pour egg mixture into the caramel coated baking dish. Then place this baking dish into a bigger aluminum baking pan (please view video above for complete instructions). Add water only into the larger aluminum pan and place entire vessel mid-rack of a preheated oven and bake for about 40 minutes or until surface turns a golden brown and is firm to the touch. (This baking technique is called "Baño Maria”). Remove flan from oven and let it sit to cool for 15 minutes.
  5. To make the salsa, add raspberries, lime juice, sugar and water in a food processor or blender and mix for about 3 minutes. Add more sugar or water as needed.
  6. To serve, cut around the edges with a sharp knife and gently move dish side to side until flan is loosened. Place a wide serving platter (top-down) on baking flan dish and hold sides together and turn flan upside gently — the caramel will be liquefied and delicious. Cut flan into squares and drizzle raspberry salsa over each piece. Pair with a glass of Ceja Syrah and enjoy!
 
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