February 27th, 2010 by Nancy
If you ask me, this food fight doesn’t seem very fair. My selection was inspired by the soulful and heartstrings-tugging Esperanza Rising by Pam Muñoz Ryan, but meanwhile, Karen picked a recipe that’s been used as a magical projectile weapon. @_@ (That’s my look of worry and shock.)
But there’s no use in worrying now when there’s almond flan to be made! You know what would cheer you and me up? Saying the word “flan.” Flan, flan, flan! Shout it with me! Fuuuuuuh-laaaaaaaaan!!!
Click on my photos to see my step-by-step flan formation:
To continue having flan fun, grab your parent and see if you can do this recipe justice:
Flan de Almendra (Almond Flan)
From Mexican Desserts by Soccorro Muñoz Kimble
(Aunt of Pam Muñoz Ryan, author of Esperanza Rising)
2 cups sugar
1 quart milk
2 cups blanched almonds, ground
6 whole eggs
4 egg yolks
1 teaspoon almond extract
Heat 1 cup sugar in a small skillet over medium-high heat. When sugar begins to melt, reduce heat to medium. Stir the sugar until melted and golden in color. Pour into 2-quart baking mold, turning it to coat bottom and sides completely.
Put milk in large saucepan and bring to a boil over moderate heat. Add the remaining 1 cup sugar and the 2 cups of ground almonds to the milk and mix well. Simmer until sugar has dissolved (about 10-15 minutes). Remove from heat and let milk mixture cool completely.
Beat 6 whole eggs with 4 additional egg yolks and 1 teaspoon almond extract. Add to cooled mixture and mix well. Pour into caramelized baking mold.
Place the baking mold into a larger baking pan. Cover flan loosely with foil during baking to prevent excessive browning. Pour hot water into pan halfway up sides of larger baking pan.
Bake in a 350 pre-heated oven at 350 degrees about 1 ¼ hours, or until knife inserted near center comes out clean. Remove baking mold from hot water and place on rack to cool.
Refrigerate several hours. To serve, run a knife around top edge to loosen flan. Place a serving plate with rim over flan and invert. Garnish with sliced almonds.
Don’t forget to check back on Monday to see the KidsmomoMO video of the judging and results!