La Vencedora (the winner) Mexican Pure Vanilla from San Luis Potosi. Net wt. 1 L (31.79 fl oz) in glass bottles. Awarded the Gold medallion of excellence. The very best vanilla for flan or any of your preferred desserts.

Product of Mexico.  FDA approved - contains no coumarin nor preservatives. www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch/cfm, then use 169.175,or 177,or 178 for FDA norms re vanilla.

HIstory of vanilla www.chem.uwimona.edu.jm/lectures/vanilla and www.orchidsasia.com/vanil01(excellent and comprehensive vanilla cultivation and processing with photos).

Please scroll down when ordering more than 1 vanilla, otherwise incorrect S&H fees are calculated. Mahalo.  Available in duo, trio and case of 4.

Choose from single, plastic liter bottle Danncy vanilla in either clear or dark from Nvo. Laredo, Tamps. Both vanillas are best sellers.


Almond Flan (Flan Almendra)

A basic flan recipes flavored with slivered almonds.
Serves: 6

I N G R E D I E N T S
1/2 cup sugar
2 tablespoons water
1 cup milk
3 whole eggs
3 egg yolks
1 teaspoon Mexican vanilla extract
1 cup slivered almonds
1/4 cup sugar

I N S T R U C T I O N S
Preheat the oven to 350°F.

Heat sugar and water in small saucepan over medium heat. Heat and boil until mixture caramelizes.  Immediately, pour mixture into a flan pan and swirl to coat bottom of the pan. Set aside.

Combine rest of ingredients in a blender; process at high speed 1 minute.

Pour over caramelized sugar; cover pan with lid (if your pan has a lid) or cover with aluminum foil and place in a large shallow pan. Pour hot water in pan to come halfway up the sides of the flan pan.

Bake for 55 minutes or until a knife inserted near center comes out clean (check after 35) minutes.  Remove from water and uncover. Cool at least 30 minutes.

Loosen sides with knife and invert. Cut into wedges and serve.