Light and Crunchy Carmelized Apricot Meringue Flan!

I'll be the first to admit that this dessert (from Healthy Latin Cooking)was not exactly simple. But it looked, smelled and tasted heavenly and is totally fat free. So it was worth a try. I think it would be perfect when you need to end a meal with a dramatic flourish. Did I mention it's Brazillian? Those folks know how to party (and look damn good while they're doing it!)



1 3/4 cups sugar
3/4 cups dried apricots
5 cups water
2 tablespoons chopped candied ginger
1 teaspoon grated lemon peel. (use one of these! they're amazing!)
1 teaspoon grated orange peel
6 large egg whites
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract

Preheat oven to 350 and bring 4 cups of water to boil. Sprinkle 3/4 cup sugar into a solid 8" bundt pan. Put that baby right on the burner and caramelize the sugar. This will take about ten minutes. Using a spoon (and potholders!) rotate the pan to coat with caramel. Set aside to cool.

Now simmer the apricots with 1 cup of water untill tender (about 6 minutes). Put three tablespoons of liquid into food processor. Drain off remaining water and puree tender apricots. Add ginger, lemon and orange peel and pulse to combine.

Now the fun part! (I love making meringue!) Add the egg whites to a clean dry bowl and beat on lowest speed for 1 minute. Add cream of tartar and continue to beat, gradually increasing the speed. When soft peaks form (don't they look heavenly?) gradually add remaining cup of sugar and vanilla extract. Beat for 3 to 5 more minutes until whites are firm and glossy, not dried out. Fold in the apricot puree and gently spoon into caramel lined bundt pan. Place bundt pan in a roasting pan filled with the hot water. The water should come up about an inch on the bundt pan.

Now pop the whole mess into the hot oven and bake for 40 minutes without opening the door. After 40 minutes, turn the oven off and leave the flan inside to cool for one hour without opening oven door.

Now the moment of truth! Run a knife around the edge of the mold and invert onto a serving plate. Spoon the remaining caramel on top. I served mine in champagne saucers and I think it looked quite stunning. Some edible flowers or mint leaves would have made a pretty garnish too.