Recipes from Esperanza Rising

Jamaica Flower Punch (Hibiscus Flower Punch)

30 single red hibiscus blooms, rinsed well.
1/2 oz. Ginger (rinsed, patted dry and then grated)
3 quarts of water
juice from 6 limes
sugar for sweetening
Boil ginger in one quart of water for about 2 minutes. Add hibiscus, remove from heat and cover. When cool, strain into pitcher or large bowl. Add remaining water and lime juice. Sweeten to taste. Chill and serve.

2 cups sugar
1 quart milk
2 cups blanched almonds, ground
6 whole eggs
4 egg yolks
1 tsp. almond extract
sliced almonds

Preheat oven to 350.
Heat one cup sugar in a small skillet over medium-high heat.
When sugar begins to melt, reduce heat to medium.
Stir the sugar with a wooden spoon until melted and golden in color.
Pour into 2 quart baking mold, turning it to coat bottom and sides completely.
Put milk in large saucepan and bring to a boil over moderate heat.
Add remaining sugar and almonds to milk and mix well.
Simmer until sugar has dissolved (about 10-15 minutes).
Remove from heat and let milk mixture cool completely.
Beat eggs with egg yolks and almond extract.
Add to cooled milk.
Mix well.
Pour into caramelized baking mold.

Place flan in a larger baking pan.
Cover flan loosely with foil during baking to prevent excessive browning.
Pour hot water into pan halfway up sides of baking dish.
Bake at 350 about 1 ¼ hours or until knife inserted near center comes out clean.
Remove baking mold from hot water and place on rack to cool.

Refrigerate several hours. To serve, run a knife around top edge to loosen flan. Place a serving plate with rim over flan and invert. Garnish with sliced almonds.