Almond Flan Recipe
Almond Flan (Flan Almendrada)
1/2 cup granulated sugar
1 2/3 cups sweetened condensed milk
1 cup milk
3 eggs
3 egg yolks
1 tsp vanilla extract
1 cup coarsely ground almonds
Sprinkle sugar evenly in 9-inch cake pan; place over medium heat
Caramelize the sugar by shaking the pan over the heat until sugar is melted & light golden brown
Allow to cool; mixture may crack slightly
Blend remaining ingredients at high speed for 15 secs
Pour over caramelized sugar
Cover the pan with aluminum foil & place in large, shallow pan containing about 1-inch of hot water
Bake at 350 deg F for 55 mins or until center is set
Remove the pan from water & uncover; let cool on a wire rack
Loosen edges with the tip of a knife
Place serving plate upside down on top of the pan & quickly invert the flan onto it
Baked Black Bean Dip Recipe
Baked Black Bean Dip
1 (16 oz) can black beans, drained
1 cup sour cream
3 tablespoons salsa
1/2 cup Mexican lime juice
1/2 cup Monterey jack cheese, shredded
1 scallion, chopped
Preheat oven to 350 deg F
In a blender or food processor, combine beans, sour cream & salsa with lime juice until smooth
Pour into an 8-inch square pan coated with nonstick spray
Sprinkle with cheese & scallion
Bake for 20 to 25 mins
Makes about 3 cups
Cajeta Flan Recipe
Cajeta Flan
Caramel
1 tablespoon water
1/2 cup granulated sugar
Juice of 1/2 lemon
Softened butter
Lightly butter 6 (4 oz) ramekins or custard cups
Stir together water, lemon juice & sugar in a heavy pot over medium-high heat
Using a pastry brush dipped in water, brush sides of the pot just above the sugar every 30 secs to prevent crystals from forming
Cook sugar until a rich dark color is achieved
Immediately set the saucepan into a bowl of ice
Spoon cooled caramel into prepared cups
If the caramel becomes too thick or sets up completely, warm it over very low heat until it is pliable again
Pour 2 tsps of caramel into each cup & turn the cups to evenly coat the bottom
If desired, reserve remaining caramel to pour around the finished desserts, thinned with a few drops of warm water
Custard
1 recipe Cajeta
3 eggs
3 egg yolks
3 tablespoons granulated sugar
1 1/4 cups milk
Preheat oven to 300 deg F
Warm the cajeta slightly in the microwave or allow it to come to room temperature
Put eggs & egg yolks in a bowl & whisk in the sugar until it is dissolved but the mixture is not foamy
Whisk in the cajeta & then the milk, & stir until well blended
Pour custard into the prepared cups & place them in a water bath
Place the flans into oven & bake for 20 to 30 mins, or until firm
Carefully remove the flans from the water bath & chill, tightly covered, for 4 hours or overnight before serving
When ready to serve, loosen flans from edges of cups with a sharp knife pressed firmly against the edges of the cups
Unmold individual flans directly onto their serving plates
If making one large flan, put the serving plate on top of the mold & invert them in t&em
Lift mold off carefully
Drizzle reserved caramel around, if desired, & serve at once