One afternoon during my recent trip to Mexico, my mom went into the kitchen and pulled out a plastic bag from the pantry. She called me over and said: “Hijita… mira, ven. Esto es para ti.” (Little daughter… take a look, come here. This is for you.).
Inside the bag there was a wide assortment of clipped, handwritten, and typed recipes along with a notebook which contained recipes written by one of my aunts who used to run a hotel in the country, circa 1950. My aunt gave the notebook to my mom a few years after they decided to close the hotel and move to the city.
My mom later on added her own recipes to this notebook; she also tried to write down as many recipes as she could remember from dishes my grandmother used to prepare.
The plastic bag and it’s contents have now transferred ownership and although I have bittersweet feelings about said transaction I’m trying to embrace them.
This Prune Flan recipe didn’t make it into the famous notebook but I found it in the stack nonetheless, so I decided to give it a try.
Prune Flan – Flan de Ciruelas
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup (100 g) pitted prunes
4 eggs, beaten
1 cup whole milk
1 cup evaporated milk
1 cup condensed milk
Preheat oven to 350 degrees F.
The flan will be baked in bain-marie (baño-maria) so you will need a 13 X 9 pan deep enough to hold your oven-proof flan dish.
In a heavy bottomed saucepan or cool Mexican Copper Pan melt sugar until it turns a golden amber color. Remove the pan from heat and pour caramel into the oven-proof flan dish, then quickly drizzle the vanilla over the caramel and swirl around in dish, as much as possible.
Set the dish inside the 13 X 9 pan. Carefully add 2-3 cups of water to the pan making sure not to get any water onto the dish coated with caramel.
In a blender add the pitted prunes followed by the remaining ingredients. Blend on low speed for about 1 minute then increase speed to medium-high for an additional minute.
Pour the flan base into the dish lined caramel and bake for 30 minutes or until the flan is set. Carefully remove the pan from the oven and remove the baking dish from the pan. Let the flan rest for at least 20 minutes. Cover and refrigerate overnight.