Almond Infused Flan

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!

Just Peachy Bread Pudding

[quote][typography font="Homemade Apple" size="22" size_format="px"] Good food isn't a treat, it's a necessity...[/typography][/quote]

Throughout the summer, I’ve become obsessed with peaches {in pie, in sangria, in fruit salad, by themselves, you name it!}. I recently came across the most delicious peach bread pudding at El Dorado Kitchen in Sonoma Square and couldn’t resist recreating this delectable treat at home.

The key to making a stellar bread pudding is to use stale, day old bread. Yes, it’s true. So the next time you’re about to toss that day old bread, stop and rethink that decision. In my opinion it's great for breakfast or dessert and is real comfort food that will welcome you home, soothe you, and fill the house with enticing aromas…

P.s. For all you foodies out there, get inspired and take a peek at FoodPornDaily {click, drool, repeat!}.

{Sourdough bread is my favorite!}

{White peaches from the farmer's market}

{Cut the peaches into small slices}

{Let the wet mixture sit for 10 min}

{First batch ready for the oven! Ole!}

Dalia’s Peachy Bread Pudding

Serves: 6-8 people Cook time: 35-40 min

Ingredients

• 1 1/2 cups granulated sugar
• 4 large beaten eggs
• 2 cups milk
• 2 teaspoons pure vanilla extract
• 3 cups of cubed stale sourdough bread
• 2 cups of chopped peaches
• 1 cup packed light brown sugar
• 1/4 cup (1/2 stick) butter, softened
• 1 cup chopped pecans

Ingredients for the sauce:

• 1/2 cup granulated sugar
• 1/4 cup (1 stick) butter, melted
• 1 egg, beaten
• 1 teaspoons pure vanilla extract
• 1/4 cup brandy

Directions:

Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan or use individual ramekins.

Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and chopped peaches and let sit for 10 minutes.

In another bowl, mix and crumble together the brown sugar, butter, and pecans.

Pour bread mixture into prepared pan or ramekins. Sprinkle brown sugar/pecan mixture over the top and bake for 35 to 40 minutes, or until set. Remove from oven.

Directions for the sauce:

Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Lightly drizzle the sauce over bread pudding and enjoy. ¡Ole!  

Berrylicious Pie

[quote]Blackberries, raspberries & blueberries, oh my! Keep your fork, there’s pie![/quote] When I was a little girl, my brothers and I would take advantage of our summer break and find any excuse to wander the endless Carneros area {where we grew up}. Minutes away from our parent's house was a creek that happened to host hundreds of plentiful wild blackberry bushes.

I remember digging my way into the thorny bushes eager to pick the sweetest and juiciest blackberries. Our teeth and clothes would be stained purple as we ate to our heart's content {oh, to be a kid again.. it brings back such nostalgic feelings}. We could never bring back enough berries for my mom to make a pie, and I’ve always longed to make my very own, from scratch. So here it goes… my mouth is watering already!

The result was exactly what I hoped for in a summer pie.  The oozing berries, bursting with flavor, had just the right mix of tart and sweet. The crust was flaky, crisp and buttery. I'm already looking forward to eating it for breakfast the rest of the week, with a big, steaming cup of Earl Grey tea. Here’s to enjoying a delicious piece of berry pie and reliving your own childhood memories.

Berrylicious Pie

Ingredients: Serves 8 people

• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 2 tablespoons quick-cooking tapioca
• 1/4 teaspoon salt
• 3 cups fresh blackberries
• 2 cups fresh raspberries
• 2 cups fresh blueberries
• 1 large egg, lightly beaten
• Pastry dough {click here for a simple & easy recipe}

*Special equipment: a 9-inch metal/glass pie plate & a pastry cutter

Preparation:

Preheat oven to 450°F.

Whisk together granulated sugar, cornstarch, tapioca, and salt, then toss with berries. Roll out 1 piece of dough {keep remaining piece chilled} on a lightly floured surface and fit into pie plate. Trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out dough for top crust, then use pastry cutter to make semi-thin strips of dough.

Spoon filling into shell, then layer dough strips to make a beautiful lattice pie crust. Trim crust with kitchen shears, leaving a 1/2-inch overhang. Press edges together, then crimp edge decoratively. Lastly, brush top of pie with beaten egg {to give it a glossy look}.

Place pie in the middle rack of the oven and bake for 15 minutes. Then reduce oven temperature to 375°F and continue to bake until crust is golden brown and filling is bubbling, about 40 more minutes.

Cool pie for at least 2 hours before serving to allow juices to thicken slightly (filling will still be juicy). Enjoy eating a slice of this delicious pie with a spoonful of vanilla bean ice cream and you’ll be in dessert heaven! Ole!