Ricotta Almond Flan Recipes

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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

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.

MAPLE RICOTTA FLANS



Maple Ricotta Flans image

A deceptively easy and impressive dessert that can be made up to a day ahead and stored in the fridge until serving.

Provided by akgrown

Categories     Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 7

1/4 cup pure maple syrup, plus
1 teaspoon pure maple syrup
4 eggs, beaten
1 (15 ounce) container ricotta cheese
1/4 cup sugar
1 teaspoon vanilla
ground nutmeg (optional) or cinnamon (optional)

Steps:

  • Preheat oven to 325*. Divide 1/4 cup maple syrup among six 6oz custard cups; tilt custard cups to coat evenly.
  • In a bowl combine eggs, cheese, sugar, vanilla, and remaining tsp of maple syrup. Mix until well combined but not foamy.
  • Place the custard cups in a 9x13 dish. Divide egg mixture among custard cups. Sprinkle with nutmeg. Place the baking dish on an oven rack. Pour boiling water into the baking dish around custard cups to a depth of 1 inch. Bake for 40-45 mins or until a toothpick inserted near the centers comes out clean.
  • Remove cups from water. Cool completely in custard cups. Cover and chill until serving time.
  • To unmold flans, loosen edges with a knife, slipping point of knife down sides to let air inches Invert a dessert plate over each flan; turn custard cup and plate over together.

Nutrition Facts : Calories 247.4, Fat 12.8, SaturatedFat 7.2, Cholesterol 161.6, Sodium 111.2, Carbohydrate 20.4, Sugar 17.3, Protein 12.5

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