Desserts usually signify the end of a meal-time at the table, and for many years families have adopted traditions in regards to serving desserts. And this is of course also the most longed meal moment for kids, who eagerly await to sweeten their palates.
On weekends, when there’s usually more time to do things, one can reproduce those inheritances of our Latin cuisines, and that is why today I present a delicious kind of flan, for which I wanted to add a special flavor with the eggfruit puree, a type of fruit that is possible to find in pureed form in some supermarkets.This fruit, along with Cacique® Queso Fresco, make this dessert (in terms of flavor and texture) too special and addictive.
This is an excellent choice if you want to surprise your family or friends. This is the kind of dessert that brings you back to your childhood a little.
Maybe some would find the flan by itself a little bit too sweet, which is why I wanted to give a special touch with the Cacique® Crema Salvadoreña as well as some pralines, and I believe they perfectly balance the sweetness.
The flan will always be a classic dish in terms of desserts, and what better than when we have the opportunity to innovate with flavors, without losing the essence of the base recipe.
If you want to indulge yourself, or if you want to finish a lunch or dinner in a special way, this dessert will definitely bring you great satisfaction.
Note: Click the ‘Products‘ tab above to learn more about the Cacique® ingredients used in this recipe. You can find these ingredients near you by clicking the ‘Find Stores‘ tab, selecting the products you are looking for, and entering your zip code.
WHAT YOU NEED
- 5 oz (170 g) of Cacique® Queso Fresco
- 4 eggs
- 1 can of condensed milk
- 1 can of evaporated milk
- ½ cup of eggfruit puree
- ¾ cup of granulated sugar
- ¼ cup of water
- ½ teaspoon of lemon juice
- 1 teaspoon Cacique® Crema Salvadoreña
- For the praline: 3.5 oz (100 g) of chopped almonds, plus 1 cup of granulated white sugar
HOW TO MAKE IT
- Pour the cup of sugar into a pot with the water, in order to begin making the caramel. When it starts to boil, add the lemon juice. Cook over low heat, which takes about 10 minutes.
- Preheat the oven to 350°F (180°C). In a blender add the Cacique® Queso Fresco, eggs, condensed milk, evaporated milk, and eggfruit puree. Mix until everything is well blended.
- Once the caramel is ready, pour it into a mold of your liking, and carefully spread the caramel as the base of the flan. Then pour the flan mixture into the mold, over the caramel. Bring the mold to bain-marie for 50 minutes.
- Meanwhile you may prepare the praline: pour 1 cup of sugar into a saucepan with a little bit of water and the chopped almonds, let this mix cook until the sugar melts into a brown color.
- Pour the praline on top of a silicone baking mat ideally. Let it cool down. Once cold and hardened, chop it into many small pieces.
- Once the flan cools down, cut a piece and put it on a plate. Then put some Cacique® Crema Salvadoreña on top of the flan, and sprinkle a few pieces of praline.