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1
Preheat oven to 350F.
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2
Add apricots to a small saucepan and cover only with enough water to cover.
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3
Bring to a boil and boil for 5 minutes, taking care not to allow apricots to boil dry.
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4
Drain off any remaining water and pour the cooked apricots into blender jar or food processing bowl.
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5
Reconstitute the 1/3 cup powdered milk with 2/3 cup of water and add to blender jar.
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6
Pulse until apricots are chopped fine.
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7
Add remaining ingredients, except for cashews and raisins, to apricot mixture and pulse to mix thoroughly.
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8
Combine sugar, water, corn syrup and lemon juice for caramel sauce in a heavy medium saucepan over low heat, stirring only until sugar dissolves.
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9
When sugar has dissolved, increase the heat to medium-high and cook without stirring until syrup turns deep amber, brushing down sides of pan with a wet pastry brush and swirling pan occasionally, approximately 8 to 10 minutes.
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10
Pour the caramel into four 3/4 cup-ramekins or custard cups.
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11
Quickly tilt each ramekin to coat sides.
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12
Set the ramekins into a large baking dish.
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13
Sprinkle bottoms of ramekins with raisins, pour in custard mixture and sprinkle each with 1 tablespoon chopped cashews.
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14
Fill baking dish with hot water to reach half-way up sides of ramekins.
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15
Place in preheated oven and bake for 1 hour or until set.
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16
Remove flans from water and place on rack to cool.
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17
When cool, cover and chill overnight.
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18
Turn out onto individual serving dishes by loosening with a small sharp knife, shake gently and lift off ramekin.
