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Spice-glazed Apple Flan

This recipe can be found at El Restaurante.

Recipe and photo courtesy of Washington Apple Commission.

6 Jonagold or Golden Delicious apples, peeled, cored, and coarsely chopped

¾ c. sugar

½ c. water

1 t. cinnamon

½ t. nutmeg

¼ t. ground cloves

1 c. heavy cream

5 large eggs

  In large saucepan over low heat, combine apples, ¼ cup sugar, and ¼ cup water. Cook 15 minutes or until apples are soft. Puree in blender or food processor and set aside. In small heavy-bottomed saucepan over medium heat, combine remaining ½ cup sugar and ¼ cup water. Cook, stirring, until sugar dissolves. Continue cooking, without stirring, until mixture turns a golden amber color, indicating that the sugar has caramelized. Remove from heat and carefully stir in spices (mixture may sputter). Immediately pour caramelized sugar into a 2-quart oven-proof mold, turning the mold to coat the entire bottom with caramelized sugar; set aside.

     Heat oven to 350°F. In small saucepan, bring cream to boil; immediately remove from heat and set aside to cool slightly. In large bowl, beat eggs well; gradually add cream, beating constantly. Fold in apple puree; pour mixture in caramel coated mold. Place large roasting pan in oven; fill pan 1 inch up with water; place flan mold in center of pan and bake 1½ hours or until knife inserted in center comes out clean.

     Cool flan to room temperature; dip bottom of mold into warm water to melt caramel bottom slightly. Invert flan onto rimmed serving platter and remove mold. Serve. (Prepare several hours before serving; it must cool to be unmolded.)


El Restaurante

El Restaurante magazine was founded in 1997, and is read by over 25,000 owners and managers of Mexican and Latin restaurants in the United States. The magazine is published five times per year by Maiden Name Press, LLC in Chicago, Illinois.

El Restaurante also publishes a monthly e-newsletter, eMex, and maintains the popular website

El Restaurante is edited by Kathleen Furore, a veteran journalist. She has been the editor since the magazine was founded. Kathleen can be reached at 708-267-0023 or

For advertising information, please contact publisher Ed Avis at or 708-218-7755.


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