flan de almendra
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Flan de Almendra
Gwen Ashley Walters
May, 2009, Page 154
Photography by David Moore
When we went searching for a flan in honor of Cinco de Mayo this month, we didn’t know that the term “flan” is derived from the Old French word flaon. Ironically, Cinco de Mayo is a Mexican holiday celebrating a victory over the French in 1862. Etymology aside, we did find a celebratory flan worthy enough to bring all sides together at Old Town Tortilla Factory.
Chef Carlos Estrada’s flan de almendra ($7) is more substantial than most, resulting in a textural mouthful of deep caramel notes heightened by the flavor of almonds (almendra means “almond” in Spanish). Chef Estrada, who has been at the Tortilla Factory for more than 10 years, says that’s because the recipe incorporates ground, blanched almonds and a healthy splash of almond extract. It also has three kinds of milk, making it a tres leche custard, so to speak, with evaporated milk, sweetened condensed milk and 2 percent milk.
Served chilled and garnished with juicy berries and sliced almonds, this flan is light enough for warm days but decadent enough to feel like a sweet reward. Don’t particularly care for flan (seriously)? There’s always the OTTF’s best-selling dessert – a banana crisp made with ripe, sliced bananas encased in a fried tortilla dusted with cinnamon and sugar and served with a tart blackberry compote ($7). It, too, is worthy of a celebration.
Old Town Tortilla Factory
6910 E. Main St., Scottsdale
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