Suggested Wine Pairing: Ceja Sonoma Coast Syrah
Serves 10 people
- 3 eggs
- 1 (12 oz) can of evaporated milk
- 2 (10 oz) cans of sweetened condensed milk
- ¼ cup slivered blanched almonds
- ½ teaspoon pure vanilla extract
- ¾ cup of sugar
- 2 tablespoons of water
- 1 cup fresh of frozen raspberries
- 2 tablespoons lime juice
- 4 tablespoons water
- 4 tablespoons sugar
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.
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!