Ingredients for Apricot Flan In Caramel Raisin Sauce
- 1 cup granulated sugar (for caramel)
- 2/3 cup water (for reconstituting milk) + enough to cover apricots
- Light Corn Syrup
- 1 tablespoon lemon juice
- 4 large eggs
- Dried Apricot Halves
- Granulated Sugar
- Salt
- Cinnamon
- Nutmeg
- 1/3 cup powdered milk
- 1 cup heavy cream
- Almond Extract
- 4 tablespoons chopped cashews
- 4 tablespoons raisins
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How to Make Apricot Flan In Caramel Raisin Sauce
- Preheat oven to 350°F (175°C).
- In a small saucepan, combine 1 cup fresh or frozen apricots and just enough water to cover. Bring to a boil, then reduce heat and simmer for 5 minutes, or until apricots are softened. Do not let them boil dry.
- Drain the apricots and puree them in a blender or food processor until smooth.
- In a separate bowl, whisk together 1/3 cup powdered milk and 2/3 cup water until smooth.
- Add the reconstituted milk to the pureed apricots.
- Add the remaining ingredients (excluding cashews and raisins) to the apricot mixture and blend until thoroughly combined. (See ingredient list for specific quantities).
- Prepare the caramel sauce: In a heavy medium saucepan, combine 1 cup granulated sugar, 1/4 cup water, 2 tablespoons light corn syrup, and 1 tablespoon lemon juice. Cook over low heat, stirring only until the sugar dissolves.
- Increase heat to medium-high. Cook without stirring until the syrup turns a deep amber color (about 8-10 minutes), brushing down the sides of the pan with a wet pastry brush and swirling occasionally.
- Carefully pour the caramel sauce into four 3/4 cup ramekins or custard cups, tilting each to coat the sides.
- Place the ramekins in a large baking dish.
- Sprinkle the bottom of each ramekin with 1 tablespoon raisins.
- Pour the apricot custard mixture over the raisins.
- Sprinkle 1 tablespoon chopped cashews over each flan.
- Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
- Bake in the preheated oven for 1 hour, or until the flans are set.
- Remove the flans from the water bath and let them cool on a wire rack.
- Once cool, cover and chill in the refrigerator overnight.
- To serve, run a small sharp knife around the edges of each flan. Gently shake the ramekin and invert onto individual serving dishes.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
276g
Fat
51g
Carbs
26g
