Someone has a sweet tooth over here and it happens to be me…
Interestingly enough, I grew up in a household where sugar was seldom consumed and NEVER around. My mom is and always has been a health nut. The sweetest thing she ever brought around the kitchen was Honey Nut Cheerios and for birthdays she would make a homemade carrot cake and a flan. Yup, I was one of those kids at school who was trying to trade my apple slices for a couple of Oreos or a Jello chocolate pudding {just writing this makes me smile}.
But let’s get back to why I love making this style of flan. I have to give my mom all of the credit because she has taught me how to make one damn good flan. There are a thousand variations of making this classic dessert but the addition of almonds gives it a creamy and smooth texture. If there is one thing I detest it's eggy flan and this recipe is the complete opposite of that. Finish it off by drizzling a blueberry {or raspberry} salsa to give it that sweet and tart flavor and I promise you people will hound you for this rich and decadent dessert.
Almond Infused Flan Serves 10 Cook Time: 1 hour Level: Easy
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 tsp pure vanilla extract 3/4 cup sugar 2 tbsp water
Directions
Heat a medium size pan and slowly melt ¾ cup of sugar. Do not allow caramelized sugar to turn brown or burn – it should be golden in color. Be very careful with this step as the caramelized sugar is incredibly hot!
Moisten a 10-inch square baking dish by sprinkling in a few drops of water and then pour in caramelized sugar to coat its bottom. Set baking dish aside to allow sugar to cool and harden. Feel free to put baking dish in the fridge.
In a blender mix eggs, evaporated milk, condensed milk, almonds and vanilla extract at high speed for 2 minutes. Transfer mixture to a glass bowl and gently stir with fork until all bubbles disappear. Preheat oven to 375° F.
Pour egg mixture over the caramel coated baking dish and place it inside another, larger baking dish (12 x 14 inches). Add one cup (or as needed) of water to larger dish (this technique is known as "Baño Maria") and place mid-rack of preheated oven for 30 minutes or until the surface of the flan is golden and firm. Allow flan to cool for 10 minutes.
To serve, cut around the edges with sharp knife and gently shuffle baking dish side to side until flan is loosened. Invert a serving platter or tray on top of flan dish and hold sides together and turn flan upside gently yet swiftly - the caramel will be liquefied and delicious. Cut flan into squares and get ready to serve!
Optional – Blueberry Salsa 1 cup fresh or frozen blueberries 2 tbsp lime juice 4 tbsp water 4 tbsp sugar
*Raspberries are a great alternative
Add blueberries, lime juice, sugar and water in a food processor or blender and mix for 3 minutes. Add more sugar or water as needed. Lastly, drizzle salsa over each flan square and enjoy!
