Almond Flan Recipes

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.

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.

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.

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.

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.

Steps:

• Pastry: Combine all ingredients in processor, process until combined.
• Remove to lightly floured surface, knead into smooth ball, cover, refrigerate 30 minutes.
• Roll pastry large enough to line a 9-inch flan tin.
• Filling: Cream butter and sugar together until just combined, add eggs one at a time beating well after each addition.
• Fold in almonds and flour.
• Spread filling into pastry case, place pear quarters over filling, bake in moderate 350 degree oven 35 minutes or until golden brown.
• Brush with warmed sieved apricot jam.

Steps:

• Preheat oven to 350°F.
• In a small heavy skillet (preferably non-stick) without stirring, heat 1 cup of the sugar over medium heat until it begins to melt. Cook and stir for 4 or 5 minutes or until the sugar turns a rich brown. Be careful not to burn. Remove skillet from heat and immediately pour caramelized sugar into an 8-inch round flan mold, cake pan, or casserole dish. Holding dish with pot holders, quickly rotate dish so that the sugar coats the bottom and sides evenly. Set aside to cool.
• 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, filling to just below rim. Cover mold tightly with foil.
• Place mold 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. Do not over bake.
• Allow flan to cool at room temperature, 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.