So did everyone out there have a great Easter or Passover weekend? I hope you did because I sure did! We had a delicious dinner of tangerine glazed ham, scalloped potatoes, asparagus, sweet bacon glazed carrots, deviled eggs and parmesan & pepper popovers. Then to top it all off my mom baked up a husband catching cake, as my step-father likes to call it, aka… a delicious pineapple upside down cake for dessert. LOL! As you can see with all of the food to make I just didn’t have the time to whip up a post, sorry about that and thanks for understanding!
Well my life is going to be very hectic for the next week and a half. Finals are coming up on May 5-6th, then my last day of clinicals will be on May 7th and then finally I will have 2 1/2 weeks off until clinicals start again… *sigh* But one thing to look forward to is that I will have 19 days with no school at all… YEAH!! That will give me time to bake up some recipes for the site because I will start back to clinicals on May 28th and they will go on until the end of July…. boo!! But at least when summer clinicals are over I will be a senior… YEAH!!! Okay, okay a little bit less about me and more about the recipe of the week Cinnamon Peach Flan!
I have to tell you that growing up in Chicago in the 70’s I didn’t celebrate Cinco de Mayo, in fact I didn’t even know it was a holiday to be celebrated, but when I moved to Dallas in the late 90’s I learned about Cinco de Mayo from some wonderful people I worked with. Every 5th of May my boss would close down the shop early and we would have a big grill out in the back of the shop. Everyone would bring food, drinks and desserts and that is where I learned about wonderful Mexican desserts… YUM!! One of my fav was flan so in memory of my days in Dallas this Cinco de Mayo I decided to bake you up a wonderful Cinnamon Peach Flan…. OLE’!
An early taste of summer in a light cinnamon peach flan... olé!
For the Cinnamon Flan
- 3/4 C. Granulated sugar
- 1 Can (12 oz.) Evaporated milk
- 1 Can (14 oz.) Sweetened condensed milk
- 6 Eggs
- 2 tsp. Ground cinnamon
- 1 tsp. Vanilla extract
For the Peach Sauce
- 1 C. Granulated sugar
- 1/2 tsp. Ground cinnamon
- 1/2 tsp. Vanilla Extract
- 1 C. Water
- 1 Bag (10 oz.) Frozen peaches, sliced and peeled
- Preheat your oven to 350°F, 325°F if using a convection oven.
- In a medium sauce pan, over medium-low heat, add in the granulated sugar and while stirring constantly bring the sugar to a melting point and continue to stir until the sugar turns a medium caramel brown in color.
- Pour the caramel sugar into a 9 inch flan pan and immediately swirl it around the pan until the whole bottom of the pan is covered. Set aside until needed.
- In a blender combine the rest of the flan ingredients and blend until the mixture is smooth and silky.
- Pour the flan mixture into the caramel covered flan pan.
- Cover the flan pan with foil, place it inside a large roasting pan and fill the roaster with warm water until the water comes half way up the side of the flan pan then slide it all into the oven.
- Bake the flan for 50 minutes or until a knife inserted into the center comes out clean.
- Remove the flan from the oven, bring it to room temperature and then refrigerate it over night so it can set up properly.
- Now start on the peach sauce.
- In a medium sized sauce pan, over medium heat, combine the granulated sugar and ground cinnamon, mix until the cinnamon is evenly dispersed into the sugar, then add in the vanilla extract and the water.
- Bring the mixture to a low boil then add in the peaches.
- Let the mixture come back up to a low simmer and stir the mixture, be careful when stirring not to break the peaches apart, occasionally until the mixture has reduced down to a consistency that you like.
- Pour the peach sauce into a heat proof bowl and refrigerate.
- Now a few hours before you want to serve take the flan out of the refrigerator and dip it into warm water, making sure not to get any water in the flan pan, and then take a sharp knife and run it around the rim of the pan, this will loosen the flan from the pan and make it easier to flip it onto the serving platter.
- Take your serving platter, make sure it is 12-15 inches, and place it on top of the flan pan and invert the whole thing.
- Finally top the flan with the peach sauce and let it all come to room temperature before serving.
- The flan should keep for 2-3 days in a air tight container in the refrigerator.
(c) 2013 True Blue Baking. All Rights Reserved.
Well that’s it for this week. I have to get back to homework, I am finishing up my part for my final case study this semester. I hope you all have a great rest of your week and please drop back by after you try this delish Cinnamon Peach Flan and let me know how you liked it, I love reading your comments and I really do read them all!
Until next time everyone… Enjoy!
This recipe featured at Muslin & Merlot “Sunday Funday Features”.
This recipe featured at Picled Okra “Tasty Tuesday”.