Flan Almendra Almond Flan Recipes

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ALMOND FLAN



Almond Flan image

Provided by Tom Gilliland

Categories     Blender     Dairy     Egg     Nut     Dessert     Bake     Cinco de Mayo     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 to 12 slices

Number Of Ingredients 7

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*

Steps:

  • 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.
  • 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.
  • 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.

ALMOND LECHE FLAN



Almond Leche Flan image

This is a great flan recipe that you'll love! I grew up around this recipe and I'll bet you'll be serving it again and again!

Provided by SRAMI97

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 9h5m

Yield 8

Number Of Ingredients 6

1 cup white sugar
¼ cup water
1 (12 fluid ounce) can evaporated milk
1 (5 ounce) can sweetened condensed milk
6 egg yolks
1 tablespoon almond extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a heavy saucepan over medium heat, cook sugar with water, stirring, until melted and light brown. Pour into a flan pan or cake mold, tilting to coat the bottom of the pan. Set aside.
  • In a bowl, gently whisk together evaporated milk, condensed milk, egg yolks and almond extract, being careful not to incorporate any air into the mixture. Pour into prepared pan, and tap on the counter to remove any bubbles.
  • Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the baking dish.
  • Bake in preheated oven 45 to 50 minutes, until set. Let cool completely.
  • To unmold, run a knife around the edges of the pan and invert the flan onto a rimmed serving platter. Refrigerate 8 hours or overnight before serving.

Nutrition Facts : Calories 260.3 calories, Carbohydrate 39.7 g, Cholesterol 173.3 mg, Fat 8.4 g, Protein 6.6 g, SaturatedFat 4.3 g, Sodium 78.3 mg, Sugar 39.3 g

ORANGE-ALMOND FLAN



Orange-Almond Flan image

No dish is as Spanish as a creamy flan. But the version from the cookbook Ana Benarroch de Bensadón is made with oranges, almonds and sugar, with no cream or condensed milk that would keep it from sharing a kosher table with meat dishes.

Provided by Joan Nathan

Categories     dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 6

3 cups granulated sugar
8 large egg yolks
4 large eggs
1 tablespoon grated orange zest
3/4 cup freshly squeezed orange juice
3/4 cup whole blanched almonds, finely ground, or 1 cup finely ground almonds

Steps:

  • Preheat oven to 350 degrees. In a medium saucepan, combine 1 cup sugar with 1/4 cup water. Stir until completely dissolved. Place pan over medium heat, stirring constantly, until syrup begins to bubble. Stop stirring and allow pan to sit until syrup begins to turn golden at edges, brushing down any sugar crystals with a brush dipped in cold water. Occasionally rotate pan to mix syrup without stirring it, then replace over heat. Continue doing this until syrup is evenly golden brown. Pour caramel into an 8-inch round flan mold or cake pan, or 10 to 12 3-inch fluted molds, tilting to spread caramel evenly along bottom. Set aside.
  • In a medium saucepan, mix together remaining 2 cups sugar with 1 cup water. Bring to a boil over medium heat, and boil for 4 minutes. Remove from heat and set aside to cool until lukewarm.
  • Whisk together yolks and whole eggs until blended, then pour through a fine mesh strainer into a bowl. Add orange zest, orange juice and ground almonds. Whisk in sugar syrup. Pour into caramel-lined mold or molds, filling to just below rim. Cover mold or molds tightly with foil.
  • Place mold or molds into a larger pan. Pour enough hot water into large pan to reach halfway up side of flan mold. Bake until a knife inserted halfway into flan comes out clean, 30 minutes to 1 hour, depending on type of pan and oven used.
  • Allow flan to cool, then refrigerate until thoroughly chilled, at least 2 hours. Just before serving, warm base of pan by dipping it briefly in a pan of hot water. Invert onto a plate, and serve immediately.

Nutrition Facts : @context http, Calories 378, UnsaturatedFat 8 grams, Carbohydrate 65 grams, Fat 11 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 2 grams, Sodium 38 milligrams, Sugar 62 grams, TransFat 0 grams

FLAN ALMENDRA (ALMOND FLAN)



Flan Almendra (Almond flan) image

Provided by Linda West Eckhardt

Categories     easy, dessert

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 7

1/2 cup sugar
1 1/3 cups sweetened condensed milk
1 cup milk
3 eggs
3 egg yolks
1 teaspoon vanilla extract
1 cup slivered almonds, coarsely ground

Steps:

  • Sprinkle the sugar evenly in a nine-inch cake pan and place over medium heat. Using oven mitts, caramelize the sugar by shaking the pan occasionally until the sugar is melted and has turned a light golden brown. (A little stirring may be necessary when caramelizing the sugar over a gas burner.) Allow to cool. The mixture may crack slightly.
  • Blend the remaining ingredients with a wire whisk or electric mixer until egg is completely blended with the milk. Pour over the caramelized sugar. Cover the pan with aluminum foil and place it in a larger, shallow pan. Pour about one inch of hot water in the larger pan. Bake at 350 degrees for 55 minutes or until a knife inserted near the center comes out clean.
  • Remove the pan from water and uncover. Let it cool on a wire rack at least 30 minutes. 4. Loosen the edges with a spatula. Place a serving plate upside down on top of the cake pan and quickly invert the flan onto it.

Nutrition Facts : @context http, Calories 350, UnsaturatedFat 9 grams, Carbohydrate 45 grams, Fat 15 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 104 milligrams, Sugar 43 grams, TransFat 0 grams

ALMOND-ORANGE FLAN FOR PASSOVER



Almond-Orange Flan for Passover image

There are few desserts as versatile as Spanish flan, which is egg custard gently baked in a water bath until it can just barely hold itself together. A variant of the French creme caramel, most Latin American countries embrace it as their own. Though many flan recipes start the same way - caramelizing a metal mold with sugar until it's pulled back from the brink of bitterness and ending with a precarious un-molding where it can still go all wrong - in between the possibilities are endless. Cheese, pumpkin, coconut, coffee, pineapple and even melon flans all have their adherents, not to mention the savory varieties. This almond-orange flan, made with almond milk and a strong dose of orange juice and zest, is a popular dairy-free option for Passover. As the custard bakes, the sliced almonds form a light bottom crust for added texture. Dense but smooth and brightened by the citrus flavor, it will be a welcome last bite.

Provided by Food Network

Categories     dessert

Time 6h40m

Yield 6 to 8 servings

Number Of Ingredients 9

1 1/4 cups of sugar, divided
1 1/2 cups unsweetened plain almond milk
1/2 cup orange juice
1/2 cup sliced raw almonds
4 large egg yolks
2 large whole eggs
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
Zest from 1 large orange

Steps:

  • Preheat the oven to 350 degrees F.
  • Pour 3/4 cups of sugar into round metal flan mold. Place over medium heat and carefully move the pan frequently, without stirring, until it takes on an amber hue. Off heat, swirl the caramel so that the bottom and sides are lightly covered. The caramel will be very hot. Set aside to cool.
  • Add the remaining 1/2 cup of sugar, almond milk, orange juice, sliced almonds, egg yolks, eggs, vanilla, salt, and zest to a blender and mix on lowest setting until blended.
  • Carefully pour the custard into prepared mold and cover tightly with aluminum foil. Place the prepared mold in a larger roasting pan. Pour enough hot water into the pan so that it comes halfway up the sides of the mold. Place the pan in the oven and bake for 60 to 75 minutes until a knife inserted into the center comes out clean though it may still appear wobbly.
  • Allow to cool completely inside the water bath then refrigerate covered at least 4 hours or overnight.
  • To un-mold the flan, run a thin knife along the side of mold. Gently shake to loosen. Invert a large plate over the flan and quickly invert the mold in one motion. The flan will gently drop onto the plate and the caramel will flow out so allow extra space around the flan.

ALMOND FLAN



Almond Flan image

This custardlike dessert is a traditional Spanish sweet.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 8

1/2 cup plus 2/3 cup sugar
2 tablespoons water
4 cups half-and-half
6 ounces blanched whole almonds (about 3/4 cup), toasted and finely ground
Pinch of salt
3 large whole eggs
6 large egg yolks
3 tablespoons amaretto

Steps:

  • Preheat oven to 325 degrees. In a small saucepan, bring 1/2 cup sugar and the water to a boil over medium-high heat. Without stirring, cook until syrup is a rich amber color, about 8 minutes; brush down sides of pan with a wet pastry brush to prevent crystals from forming. Pour into an 8-by-2-inch round tart pan, swirling to coat bottom evenly. Set aside.
  • In a medium saucepan over medium-high heat, bring half-and-half and ground almonds just to a boil; remove from heat. Let steep, covered, 20 minutes. Strain through a fine sieve into a clean saucepan, pressing with a rubber spatula to extract liquid; discard solids.
  • Whisk remaining 2/3 cup sugar and salt into mixture in saucepan; bring to a simmer over medium-high heat. Whisk together eggs and yolks in a medium bowl. Whisking constantly, gradually add half-and-half mixture. Stir in the amaretto. Pour through a fine sieve into prepared pan; place in a roasting pan.
  • Cover the flan with foil; poke several holes in foil. Place pan in oven; fill it with boiling water to reach halfway up sides of flan. Bake until just set, 50 to 55 minutes. Transfer to a wire rack to cool completely. Cover with plastic wrap; chill overnight. Run a thin knife around edge of flan; invert onto a serving plate.

RICOTTA ALMOND FLAN



Ricotta Almond Flan image

Make and share this Ricotta Almond Flan recipe from Food.com.

Provided by Candace Michelle

Categories     Dessert

Time 50m

Yield 10 serving(s)

Number Of Ingredients 8

1 1/2 slivered almonds, toasted
15 ounces ricotta cheese
3/4 cup sugar
6 large eggs, beaten
2 grated oranges, zest of
1/4 cup dark rum
1 teaspoon vanilla extract
1/2 teaspoon nutmeg

Steps:

  • Grind almonds in a food processor, then blend in ricotta, sugar, eggs, zest, rum, extract, and nutmeg. Butter a deep dish pie dish, pour in ricotta mixture.
  • Bake at 325 for 30-35 mins or until center is set. Cool before cutting into wedges.

Nutrition Facts : Calories 193.9, Fat 8.8, SaturatedFat 4.6, Cholesterol 149.5, Sodium 79.3, Carbohydrate 16.7, Sugar 15.4, Protein 8.8

MEAN CHEF'SFLAN DE ALMENDRAS (ALMOND FLAN),



Mean Chef'sflan De Almendras (Almond Flan), image

Make and share this Mean Chef'sflan De Almendras (Almond Flan), recipe from Food.com.

Provided by lemoncurd

Categories     Dessert

Time 1h20m

Yield 1 9inch flan

Number Of Ingredients 8

1 tablespoon water
1 3/4 cups sugar
1/2 cup ground almonds
3 cups milk
1 teaspoon grated lemon, rind of
6 eggs
1/4 teaspoon salt
thinly sliced orange (to garnish)

Steps:

  • Use a 9 inch round baking pan.
  • caramelize the sugar and water on low heat in a stainless steel saucepan.
  • When the sugar turns golden, remove from heat and coat the baking pan bottom with the caramel.
  • In a blender, mix the rest of the ingredients except the orange until smooth.
  • Pour the mixture into the caramelized baking pan and place in a larger pan containing 1 inch of water.
  • Bake at 350 degrees for about one hour until top is set and golden.
  • Remove pan from the water and allow to cool.
  • Place a serving plate over pan and flip over.
  • Remove the pan.
  • Chill at least an hour before serving.
  • Serve with the orange slices as a garnish.

Nutrition Facts : Calories 2539.5, Fat 80.7, SaturatedFat 27.8, Cholesterol 1371.5, Sodium 1360.9, Carbohydrate 396, Fiber 5.8, Sugar 354.4, Protein 71.9

ALMOND COCONUT FLANS



Almond Coconut Flans image

Individual desserts always make an impression at special occasion suppers and these flans are no exception. The almond and coconut flavor is awesome.-Melinda Winner, Gulfport, Mississippi

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 9

2 cups sugar, divided
3-1/2 cups whole milk
6 eggs
1/2 teaspoon salt
1 teaspoon almond extract
1/2 teaspoon coconut extract
2 ounces semisweet chocolate
1/4 cup slivered almonds, toasted
3 tablespoons sweetened shredded coconut

Steps:

  • In a small heavy skillet over medium-low heat, cook 1 cup sugar until it begins to melt. Gently pull melted sugar to the center of the pan so sugar melts evenly. Cook, without stirring, until dark reddish-brown, 10-15 minutes. Quickly pour into eight ungreased 6-ounce ramekins or custard cups, tilting to coat bottoms. Let stand for 10 minutes., Meanwhile, in a large saucepan, heat milk until bubbles form around sides of saucepan. Remove from the heat. In a large bowl, whisk the eggs, salt and remaining sugar. Stir 1 cup warm milk into egg mixture; return all to pan and mix well. Add extracts. Slowly pour into prepared dishes., Place ramekins in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 30-35 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least four hours., Carefully, run a knife around edge of dishes to loosen; invert each dish onto a rimmed serving dish. , In a microwave, melt chocolate; stir until smooth. Drizzle over flans. Sprinkle with almonds and coconut. Serve immediately.

Nutrition Facts : Calories 381 calories, Fat 12g fat (5g saturated fat), Cholesterol 169mg cholesterol, Sodium 248mg sodium, Carbohydrate 61g carbohydrate (60g sugars, Fiber 1g fiber), Protein 9g protein.

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Top Asked Questions

How do you cook flan in a baking pan?
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.
How do you make a cake with almond milk and eggs?
Combine ½ cup sugar, almondmilk, eggs, egg yolks and salt in a blender. Process on low speed until combined. Pour the egg mixture into the prepared pan. Place the cake pan in a larger baking pan. Add 1” of hot water to baking pan. Bake at 350°F for 50-60 minutes or until center is just set (custard should still jiggle).
What is the history of Fonda San Miguel flan?
When Fonda San Miguel opened in 1975, few, if any, Mexican restaurants in Texas offered flan as a dessert option. In the early days of the restaurant, a loyal customer named Ana María generously shared her family's heirloom recipe from the Mexican state of Guanajuato, and it has been a customer favorite ever since.

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