Apricot Flan In Caramel Raisin Sauce Recipe

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

How to Make Apricot Flan In Caramel Raisin Sauce

1. Preheat oven to 350°F (175°C).
2. 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.
3. Drain the apricots and puree them in a blender or food processor until smooth.
4. In a separate bowl, whisk together 1/3 cup powdered milk and 2/3 cup water until smooth.
5. Add the reconstituted milk to the pureed apricots.
6. Add the remaining ingredients (excluding cashews and raisins) to the apricot mixture and blend until thoroughly combined. (See ingredient list for specific quantities).
7. 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.
8. 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.
9. Carefully pour the caramel sauce into four 3/4 cup ramekins or custard cups, tilting each to coat the sides.
10. Place the ramekins in a large baking dish.
11. Sprinkle the bottom of each ramekin with 1 tablespoon raisins.
12. Pour the apricot custard mixture over the raisins.
13. Sprinkle 1 tablespoon chopped cashews over each flan.
14. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
15. Bake in the preheated oven for 1 hour, or until the flans are set.
16. Remove the flans from the water bath and let them cool on a wire rack.
17. Once cool, cover and chill in the refrigerator overnight.
18. To serve, run a small sharp knife around the edges of each flan. Gently shake the ramekin and invert onto individual serving dishes.