Luxurious Raspberry Flan

This almond-infused raspberry flan with orange blossom water brings a fancy taste experience that'll wow your guests while being surprisingly easy to make.

I first tried this while staying with my grandma in southern France. The gentle scent of almonds and orange blossom always takes me back to those sunny Mediterranean summers from my childhood.

What You'll Need

• 100g blanched almonds: they give a creamy richness and mild taste that builds the foundation of this dessert
• 375ml whole milk: grab good quality whole milk for the smoothest texture
• 1 packet plain gelatin powder: make sure it's fresh so your flan sets properly
• 2 tablespoons water: to soak the gelatin
• 80g sugar for the flan: just enough sweetness without hiding other flavors
• 1 1/2 teaspoons orange blossom water: go for baking-grade quality
• 300ml heavy whipping cream: pick one with at least 30% fat content
• 2 cups frozen raspberries: frozen ones are often cheaper and work great for the sauce
• 6 tablespoons sugar for the sauce:
• 1/2 teaspoon fresh lemon juice: to bring out the raspberry flavor
• 2 teaspoons cornstarch: to thicken the sauce just right
• 1 teaspoon orange blossom water: for the sauce helps tie all flavors together

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Step-by-Step Guide

Making almond milk:

Grind almonds in a food processor until they look like fine semolina. Heat this powder with milk on medium-low for about 5 minutes, stirring often. The mix should get hot but never boil to keep the flavors gentle. Take it off the heat and let it sit for 20-30 minutes so the almonds release all their goodness.

Straining the milk:

Put a fine strainer lined with cheesecloth over a bowl and pour in the almond-milk mix. Press down firmly with a wooden spoon to get out as much liquid as possible. This strained almond milk will be the creamy base for your flan. Don't toss the almond pulp - you can use it in smoothies or baked goods.

Making the flan base:

Gently warm the strained almond milk in a heavy-bottomed pot. Add sugar and stir until it's fully melted. Meanwhile, soak the gelatin in cold water for 5 minutes until it gets spongy. Mix the soaked gelatin and orange blossom water into the warm milk, gently whisking until everything's dissolved. Let this cool at room temperature for about 15 minutes, stirring now and then.

Putting it together:

Whip the cream at medium speed until it forms soft peaks. It should cling to the whisk without being too stiff. When the almond mix has cooled but is still pourable, gently fold in the whipped cream using a spatula with an up-and-over motion to keep the air in. Pour this mix into a flan mold lightly greased with neutral oil.

Making raspberry sauce:

Cook frozen raspberries with sugar and lemon juice over medium heat for about 5 minutes until berries break down. In a small bowl, mix cornstarch with a tablespoon of cold water, then stir this into the sauce briskly. Let it thicken for another minute. Strain the sauce to remove seeds, then add orange blossom water. Let it cool completely.

Chilling and serving:

Put the flan in the fridge for at least 6-8 hours or better yet, overnight so it sets perfectly. To unmold, quickly dip the bottom of the mold in hot water for 10 seconds, then gently flip onto a serving plate. Serve each portion with a generous spoonful of raspberry sauce.

Orange blossom water is the hidden star that turns this ordinary flan into something special. The first time I used it, I couldn't believe how it lifted desserts without taking over. My French mother-in-law told me it was her favorite trick for adding a touch of Mediterranean flair to classic desserts.

Keeping It Fresh

This flan stays good in the fridge for up to three days if you keep it in an airtight container. The texture won't change if you protect it from fridge smells. You can store the sauce separately in a glass jar for up to a week, so you can make this dessert well ahead for your get-togethers.

Seasonal Twists

In summer, swap frozen raspberries for fresh ones to get an even brighter taste. You can also try other berries like strawberries or a berry mix depending on what's in season. For a fall version, try using maple-cinnamon poached pears instead of raspberry sauce.

Perfect Pairings

This flan goes wonderfully with a sweet sparkling wine like Clairette de Die or Moscato d'Asti. If you don't drink alcohol, a lightly brewed white tea or verbena tisane matches the floral notes in the dessert without overpowering its delicate flavor.

Serving Suggestion

For a fancy dinner presentation, place the flan on a pool of raspberry sauce and top with a few fresh raspberries and lightly toasted sliced almonds. Add a fresh mint leaf for a pop of color that'll make your creation look even more appealing.

Pro Tips

Make sure all ingredients are room temperature before you start for better mixing

You can let the almonds steep in milk for up to an hour to get a stronger flavor

For perfect unmolding, gently run a thin knife blade around the flan before flipping it over

Frequently Asked Questions

→ How do I steep almonds in milk?

Grind the almonds into powder, warm them with whole milk without letting it boil, then let it sit for about 20-30 minutes.

→ Can I use fresh instead of frozen raspberries?

Absolutely, fresh raspberries work great for the sauce. Just adjust the amounts as needed.

→ How do I make raspberry sauce?

Cook raspberries with sugar and lemon juice. Thicken with cornstarch, strain the mixture and add a splash of orange blossom water.

→ How long should I chill the flan?

Keep it cooling in your fridge for at least 6-8 hours to get the best texture.

→ Any tips for easy unmolding?

Dip the mold quickly in hot water before turning it out so the flan comes loose more easily.

→ Can I make this flan ahead of time?

You bet, you can make it the day before and keep it cold for a ready-to-serve treat.