Bonne Maman Mixed Berries Flan

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Contest Winners

Bonne Maman Blackberry Preserves Cake
Best Bonne Maman Recipe Winner

Bonne Maman Raspberry Jelly Roll
Best Gluten-Free Recipe

Bonne Maman Mixed Berries Flan
Most Original Recipe Winner

Judges Notes:
This unique combination of flavors and textures makes for a delicious and unexpected dessert. Try it, you will love it!

Submitted by: Alicia Seitz
“This is a family recipe I enjoyed growing up in Mexico. Mother used the best preserves in her recipe, so, naturally, only Bonne Maman will do!!”

  • Filling:
  • 8 eggs
  • 1 can evaporated milk (5 fluid oz.)
  • 1 can condensed milk (14 oz.)
  • 3/4 cup Bonne Maman Mixed Berries Preserves
  • 2/3 cup chopped pecans
  • 1 teaspoon vanilla
  • 1/4 cup rum
  • 4 tablespoons flour
  •  
  • Caramel:
  • 2/3 cup sugar
  • 1/3 cup water

Preparation
Place sugar and water in a thick bottom saucepan. Swirl pan in a circular motion over medium heat until sugar dissolves completely. (Don’t stir) Then let the sugar boil, swirling the pan occasionally until the syrup turns a light nut brown color. Immediately pour onto medium Bundt cake pan, making sure bottom is all coated with caramel.

In blender at low speed, mix eggs, both milks, vanilla and rum.

Next, pour into a large bowl and mix in flour, pecans and preserves, minimally mixing with spatula.

Pour mixture into caramel coated Bundt cake pan.

Meanwhile, fill an oven proof large pan with water, halfway to the top. Sit the Bundt cake pan into the water and bake in preheated oven at 350° for about 1hour and 10 minutes, or until set.

Let cool and place Bundt cake pan in refrigerator for at least 4hr before serving.

To serve, unmold and turn out onto a serving plate with caramel side up.