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Featured Recipe


—  featured recipe—

 Almendrado Flan

This started out as a creme brulee but like many things that I make it evolved over the years to become my best selling flan, it is and always will be just a jacked up pudding but one that is at once comforting and yet modern with the addition of tequila infused with almonds.

makes 8 - 4 inch ramekins

for the flan

1/2 cup sugar

5 egg yolks

5 eggs

1/2 cup almendrado tequila

1/2 tsp vanilla bean paste

4 cups heavy cream

put everything in a bowl and whisk until well mixed, set aside.

for the ramekins

1 1/2 cups sugar

pour the sugar into a saucepan over medium high heat and melt, stir out any lumps and cook until golden brown, pour some molen sugar into 4 of the ramekins and carefully swirl to coat and pour excess back into the sauce pan, now repeat with the other ramekins, work fast so the sugar stays hot and liquid but be careful, I have the scars to prove how hot this is on your skin. Let cool then put the ramekins in a baking dish and fill the dish with water to about 1/2 way up the sides of the ramekins now divide the flan mix between the ramekins and put into a 350 degree oven for 45 minutes or until set, semi firm, then remove and cool inthe fridge for at least 4 hours. Unmold onto a plate and garnish with toasted almonds and whipped cream