Ingredients
1¼cupsgranulated sugardivided use
2cupsAlmond Breeze Almondmilk Cashewmilk Blendcan use regular or unsweetened
4egg yolks
2eggs
1tspvanilla extract
¼tspsalt
½cupBlue Diamond Honey Roasted almondscoarsely chopped
½cupraspberriesfor garnish, optional
mint sprigsfor garnish, optional
Cooking spray
Preparation
Preheat the oven to 350 degrees F.
Pour 3/4 cup of sugar into a small saucepan. Place over medium heat and carefully move the pan frequently, without stirring, until it takes on a deep amber hue. Pour into the bottom of an 8-inch cake pan coated with cooking spray. Set aside to cool.
Add the remaining 1/2 cup of sugar, almond milk, egg yolks, eggs, vanilla, and salt to a blender and mix on the lowest setting until blended.
Carefully pour the custard into the prepared pan and cover tightly with aluminum foil. Place the prepared mold in a larger rectangular pan.
Pour enough hot water into the pan so that it comes halfway up the sides of the cake pan. Place the pan in the oven and bake for 60 to 75 minutes until a knife inserted into the center comes out clean.
Allow to cool completely inside the water bath then refrigerate covered at least 4 hours or overnight.
To unmold the flan, run a thin knife along the side of the pan. Gently shake to loosen.
Invert a large plate over the flan and quickly invert the mold in one motion.
Top with chopped almonds and raspberries. Garnish with mint if desired. Cut into wedges and serve.
