Recipes

Almond Flan

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Almond Flan

Almond Flan

amanda

Equipment

  • - Blender (For blending nuts into a smooth paste or fine powder)

  • - Mixing Bowls (2-quart and larger sizes for ingredient combination)

  • - Rubber Spatula (For folding egg yolks into the sugar mixture)

  • - Saucepan with Lid (Large enough to fit a mold or baking dish if inverted)

  • - Baking Dish or Mould (10-inch diameter for almond flan)

  • - Silicone Baking Mat (For evenly distributing batter and nonstick benefits)

  • - Whisk or Electric Mixer with Whisk Attachment (For beating egg whites)

  • - Double Boiler Set (For cooking caramel sauce without burning it)

  • - Fine Mesh Strainer or Sieve (For straining nuts for homemade almond flour)

  • - Measuring Cups and Spoons (Digital versions for precise measurements)

  • - Tongs (For safely handling the baking dish with flan)

Ingredients

  • 3/4 cup sugar

  • 2/3 cup blanched, slivered almonds

  • 1 1/2 (14-ounce) cans Eagle Brand sweetened condensed milk

  • 1 cup whole milk

  • 3 whole eggs

  • 3 egg yolks

  • 1 teaspoon Mexican vanilla extract*

Instructions

1

Instruction 1

Preheat the oven to 350 degrees. Place oven rack in middle position. Put sugar in a round 9-by-3-inch cake pan. Using a heavy oven mitt or tongs, place the pan directly over medium heat to caramelize the sugar. Heat until the sugar liquefies, about 3 to 5 minutes, stirring occasionally with a wooden spoon. Do not touch the melted sugar — it will cause serious burns. When the hot liquid in the pan is a golden brown color, remove from heat and set aside on a rack to cool and harden.
2

Instruction 2

In a blender, combine the almonds, condensed milk, whole milk, eggs, yolks, and vanilla. Process on medium speed until well blended. Pour custard mixture over the prepared caramel. Place the cake pan in a larger, deeper pan and pour about an inch of hot water around the cake pan to make a water bath. Cover the flan loosely with a foil tent and place the larger pan on the middle rack of the preheated oven. Bake for 1 hour and 15 minutes, or until flan is set in the center (it will no longer jiggle). Remove from the oven and cool on a rack at room temperature. Refrigerate until thoroughly chilled, at least 1 hour.
3

Instruction 3

To serve, run a knife or thin spatula around the edge of the flan to release it from the sides of the pan. Place a 10-inch (or larger) serving platter on top of the pan. Turn the platter over and gently remove the cake pan, leaving flan on the serving platter. Using a flexible spatula, scrape up as much of the caramel as possible from the bottom of the pan and pour over the flan. Cut into triangular wedges and serve.
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