DESSERT RECIPES
Finish off your meal with a sweet Mexican treat! Make sure that you've left room for these recipes.
Dessert Recipes
Almond Flan
From 'Mexico The Cookbook' by Margarita Carrillo Arronte
This recipe is from one of the guest chefs that feature in Mexico The Cookbook; Miguel Ravango. He has been a long-time member of the Interational Association of Culinary Professionals. In 1975, he cofounded Fonda San Miguel, which has set the definitive standard for authentic Mexican cuisine in Texas.Ingredients
- 150g sugar
- 60g blanched, slivered almonds
- 600g sweetened condensed milk
- 250ml whole milk
- 3 whole eggs
- 3 egg yolks
- 1 tsp vanilla extract
Recipe
- Preheat the oven to 180°C. Place an oven rack directly in the middle position.
- Put the sugar in a round cake tin (around 9 inch in diameter). Using a heavy oven mitt place the pan directly over medium heat to caramelize the sugar. Heat until the sugar liquefies, about 3-5 minutes, stirring occasionally with a wooden spoon.
- Do not touch the melted sugar, it will cause serious burns!
- When the hot liquid in the pan is a golden brown colour, remove from the heat and set aside on a rack to cool and harden.
- In a blender, combine the almonds, condensed milk, whole milk, eggs, yolks, and vanilla and process until well blended.
- Pour the custard mixture over the prepared caramel.
- Place the cake pan in a larger, deeper pan and pour about 1 inch of hot water around the cake pan to make a water bath. Cover the flan loosely with a foil tent and place the larger pan on the middle rack of the preheated oven.
- Bake for 75 minutes or until the flan is set in the centre (it will no longer jiggle). Remove from the oven and cool on a rack at room temperature.
- Refrigerate until thoroughly chilled, which will take at least 1 hour.
- To serve:
- Run a knife or thin spatula around the edge of the flan to release it from the sides of the pan.
- Place a large serving platter on top of the pan. Turn over and gently remove the cake pan, leaving the flan on the platter.
- Scrape as much of the caramel as possible from the bottom of the pan and pour over the flan.
- Cut into slices and serve.
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