Apricot Flan in Caramel Raisin Sauce
"Flan is always a welcome sight. This recipe does require for the flans to chill overnight and that is not reflected in preparation. The actual prep time is minimal for the filling and caramel sauce. Recipe was developed for RSC Winter 2005."
- Ready In:
- 1hr 50mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
-
Caramel Sauce
- 2⁄3 cup sugar
- 2 tablespoons water
- 1 tablespoon light corn syrup
- 1⁄8 teaspoon lemon juice
-
Custard
- 2 eggs
- 15 turkish dried apricot halves
- 1⁄3 cup granulated sugar
- 1⁄8 teaspoon salt
- 1 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1⁄3 cup powdered milk
- 1⁄2 cup heavy cream
- 1⁄2 teaspoon almond extract
- 4 tablespoons coarsely chopped cashews
- 4 tablespoons raisins
directions
- Preheat oven to 350°F.
- Add apricots to a small saucepan and cover only with enough water to cover.
- Bring to a boil and boil for 5 minutes, taking care not to allow apricots to boil dry.
- Drain off any remaining water and pour the cooked apricots into blender jar or food processing bowl.
- Reconstitute the 1/3 cup powdered milk with 2/3 cup of water and add to blender jar.
- Pulse until apricots are chopped fine.
- Add remaining ingredients, except for cashews and raisins, to apricot mixture and pulse to mix thoroughly.
- Combine sugar, water, corn syrup and lemon juice for caramel sauce in a heavy medium saucepan over low heat, stirring only until sugar dissolves.
- When sugar has dissolved, increase the heat to medium-high and cook without stirring until syrup turns deep amber, brushing down sides of pan with a wet pastry brush and swirling pan occasionally, approximately 8 to 10 minutes.
- Pour the caramel into four 3/4 cup-ramekins or custard cups.
- Quickly tilt each ramekin to coat sides.
- Set the ramekins into a large baking dish.
- Sprinkle bottoms of ramekins with raisins, pour in custard mixture and sprinkle each with 1 tablespoon chopped cashews.
- Fill baking dish with hot water to reach half-way up sides of ramekins.
- Place in preheated oven and bake for 1 hour or until set.
- Remove flans from water and place on rack to cool.
- When cool, cover and chill overnight.
- Turn out onto individual serving dishes by loosening with a small sharp knife, shake gently and lift off ramekin.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Love Flans and this was very nice. Made for ZWT 3. :) -
Very good and interesting flan which we enjoyed. I wasn't sure of the cooking temperature so I used 350 for an hour, but I think it should have been a bit lower temp - still delicious though and we ate every drop. I really liked being able to mix the custard mixture in the blender - it made it so easy! By the way I was able to get 5 custards/flans (not sure what size my ramkins are though) which was perfect for us - some for dessert and two extras for snacks. Thanks for sharing!
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
