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.
Steps
Preheat oven to 350f.
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 ram.
Ingredients
sugar, water, light corn syrup, lemon juice, eggs, dried apricot halves, granulated sugar, salt, cinnamon, nutmeg, powdered milk, heavy cream, almond extract, cashews, raisins