Mean Chef Sflan De Almendras 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

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

MEAN CHEF'S ESPRESSO FLAN



Mean Chef's Espresso Flan image

I adopted this recipe in 09-06, which was originally posted by Mean Chef. - Adapted from Michael Chiarello

Provided by lemoncurd

Categories     Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

5 eggs
2 egg yolks
1 cup sugar
1 teaspoon vanilla extract
1 1/4 cups heavy cream
1 cup whole milk
1 pinch grey salt
1/2 cup melted butter
6 tablespoons hot brewed espresso
1/2 cup water
1 cup sugar

Steps:

  • In a large bowl, whisk together egg and egg yolks.
  • While whisking add the sugar slowly until fully dissolved.
  • Add vanilla, heavy cream, milk, and salt and continue to whisk.
  • In order to get rid of air bubbles in mixture, transfer to large bowl through a fine strainer.
  • In the bottom of 6 (1/2 cup) ramekins (small ceramic custard cups), place about 1 1/2 teaspoons of caramel.
  • When all 6 ramekins have caramel at the bottom, brush each bottom and side with melted butter to secure flan and yet allow it to be removed easily.
  • Fill each ramekin with the flan mixture, SLOWLY to avoid air bubbles, until about 2/3 full.
  • Preheat the oven to 350 degrees F.
  • Place almost full ramekins in shallow baking pan and then fill the pan with boiling water.
  • The hot water bath will allow the flan cups to cook evenly in the oven.
  • Right before placing pan in oven, top each ramekin with a tablespoon of hot espresso.
  • Bake for 40 minutes.
  • When removing pan from oven, allow the ramekins to remain cooling in their original water bath.
  • Ramekins can be covered and refrigerated overnight if necessary.
  • Before serving, place ramekins in another shallow pan of warm water to loosen the custard.
  • Run a thin knife around the inside edge of cup to further loosen, place a plate on top of ramekin and flip onto plate to serve.
  • For the Caramel: In preheated saucepan over medium heat, pour in water and bring to boil.
  • Add sugar and stir until caramel brown (about 4 minutes).
  • Remove from heat and allow to cool for about 2 to 3 minutes.

Nutrition Facts : Calories 669.1, Fat 40.5, SaturatedFat 23.7, Cholesterol 351.9, Sodium 233.2, Carbohydrate 70.5, Sugar 69.2, Protein 8.6

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.

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

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