Flan Almendra Almond Flan Recipes

ALMOND FLAN

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.

MEAN CHEF'SFLAN DE ALMENDRAS (ALMOND FLAN),

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.

FLAN ALMENDRA (ALMOND FLAN)

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.

ATKIN'S ALMOND FLAN- LOW CARB

Steps:

• heat oven to 350 pour boiling water into a roasting try until a bit less than half full.
• mix egg yolks, eggs, cream, water, sugar substitute, and extract in a blender until very smooth.
• pour into a 1 quart shallow baking dish.
• place in pan full of water and bake 30-35 minutes until a knife inserted in center comes out clean.
• spray a piece of plastic wrap with cooking spray and place over flan.
• refrigerate for 3 hours garnish with chopped almonds.

ALMOND LECHE FLAN

Steps:

• Preheat oven to 350 degrees.
• In a heavy saucepan over medium heat, cook sugar with water, stirring, until melted and light brown.
• Pour into a 8 or 9 inch 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.

MAPLE ALMOND FLAN (SOUTH BEACH DIET PHASE 1)

Steps:

• Heat the oven to 275. Spread almonds on baking sheet and toast, stirring once, until lightly golden brown, 8-10 minutes. Transfer almonds to a cutting board to cool. Roughly chop and set aside.
• Meanwhile, in a small saucepan, combine evaporated milk and fat free milk wand heat over medium-low heat until scalded but not boiling. Remove from heat and set aside.
• In a large bowl, whisk together egg substitute, sugar substitute and almond and vanilla extracts. Whisk in 1/2 cup of heated milk mixture, then whisk in remaining milk mixture.
• Divide flan into 4 6 ounce custard cups. Place cups in a baking pan and add enough hot water to come halfway up the cups. Bake until flan sets, about 25 minutes. Remove from oven, cool in pan, then chill in refrigerator 4 hours or overnight.
• Half an hour before serving, remove flans from refrigerator. Just before serving, run a knife along edge of cups, and invert flans onto individual plates. Drizzle each with 1 T syrup and sprinkle evenly with almonds.