ORANGE-ALMOND FLAN
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
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
PANQUE DE ALMENDRA
Almond "Pound Cake" Panque is apparently a phonetic spelling of "pound cake," though it really isn't very similar. The texture is somewhat more like a sponge cake. My recipe is an adaption of one by Mària Concepción Portillo de Carballido.
Provided by Zarela Martinez
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F.
- Butter and flour an 8 x 5-inch loaf pan or an 8-inch Bundt cake pan. In a large bowl, beat the egg yolks and sugar together until the mixture is thick and lemon-colored and falls from the beaters in a ribbon. Stir in the ground almonds.
- Sift the starch and salt together. Beat into the almond mixture alternately with the milk, in three additions.
- In a deep bowl, beat the egg whites to stiff peaks; fold into the almond batter. Spoon the batter into the prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
FLAN ALMENDRA (ALMOND FLAN)
Provided by Linda West Eckhardt
Categories easy, dessert
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 7
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 FLAN
This custardlike dessert is a traditional Spanish sweet.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 8
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.
ALMOND FLAN
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
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
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
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
TARTA DE ALMENDRAS (ALMOND TART)
From Teresa Barrenechea in The Basque Table: When she was asked to be the guest chef for a meal honoring Sr. Alvarez del Manzano, the mayor of Madrid, at the Biltmore Hotel in Los Angeles, the menu included this classic Spanish tart. It is so rich and moist, it needs no more garnish than a little Recipe #397729 (pouring custard) and a dusting of powdered sugar. Marcona almonds are commonly found in Spain and are a bit richer in flavor and sweeter: lightly roasted in oil and then ground, they will ad much to this dish's subtle flavors. Buy raw almonds, if possible. Because you will be grinding the nuts, it doesn't matter whether they're whole or sliced when you buy them.
Provided by East Wind Goddess
Categories Tarts
Time 1h
Yield 1 tart, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F Lightly butter a 10-inch pie plate.
- In a blender, blend the sugar and lemon zest until they are well mixed. Add the almonds, and blend again until the almonds are ground fine.
- Add the eggs, egg yolks, and butter, and blend until all the contents are well mixed.
- Transfer the mixture to a bowl.
- Add the flour, baking powder, and salt, and stir with a spatula or wooden spoon until the dry ingredients are incorporated. Scrape the batter into the pan, and smooth the top.
- Bake the tart on the center rack of the oven for about 30 minutes, or until a toothpick inserted in the center comes out clean but the tart is still moist. Let it cool on a wire rack.
- Spoon Basque Cream onto each plate, and set a tart wedge on top. Sprinkle with confectioners' sugar, and serve.
Nutrition Facts : Calories 390.9, Fat 22.1, SaturatedFat 4.4, Cholesterol 191.8, Sodium 237.5, Carbohydrate 41, Fiber 3.6, Sugar 30.3, Protein 10.8
MEAN CHEF'SFLAN DE ALMENDRAS (ALMOND FLAN),
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
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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