Almond-Infused Mexican Flan with Raspberry Salsa

Staff Writer
Almond-Infused Mexican Flan with Raspberry Salsa
Flan
Dalia Ceja

Flan

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

10
Servings
354
Calories Per Serving
Deliver Ingredients

Ingredients

For the flan

  • 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 Cups sugar
  • 2 Tablespoons water

For the raspberry salsa

  • 1 Cup fresh or frozen raspberries
  • 2 Tablespoons lime juice
  • 4 Tablespoons water
  • 4 Tablespoons sugar

Directions

For the flan

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.

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.

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.

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.

For the raspberry salsa

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.

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!

Almond Shopping Tip

Whenever possible, purchase whole, not presliced or chopped nuts. They have a longer shelf life.

Almond Cooking Tip

Toasting your nuts helps release essential oils and intensifies their flavor.

Nutritional Facts

Total Fat
11g
17%
Sugar
55g
N/A
Saturated Fat
5g
26%
Cholesterol
77mg
26%
Protein
9g
19%
Carbs
57g
19%
Vitamin A
85µg
9%
Vitamin B12
0.4µg
7%
Vitamin C
7mg
11%
Vitamin D
1µg
N/A
Vitamin E
1mg
6%
Vitamin K
2µg
2%
Calcium
270mg
27%
Fiber
1g
5%
Folate (food)
20µg
N/A
Folate equivalent (total)
20µg
5%
Iron
0.6mg
3.5%
Magnesium
38mg
9%
Monounsaturated
4g
N/A
Niacin (B3)
0.4mg
2.1%
Phosphorus
260mg
37%
Polyunsaturated
1g
N/A
Potassium
381mg
11%
Riboflavin (B2)
0.4mg
25.8%
Sodium
128mg
5%
Sugars, added
20g
N/A
Zinc
1mg
8%

Around the Web