Flan Almendra (Almond flan)

By Linda West Eckhardt

Published October 20, 1981

Total Time
1 hour 15 minutes, plus cooling time
Rating
4(40)
Comments
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Featured in: TEXAS EATING: ETHNIC VARIETY WITH A FRONTIER SPIRIT

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Ingredients

Yield:6 to 8 servings

  • ½ cup sugar

  • 1 ⅓ cups sweetened condensed milk

  • 1 cup milk

  • 3 eggs

  • 3 egg yolks

  • 1 teaspoon vanilla extract

  • 1 cup slivered almonds, coarsely ground

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

45 grams carbs; 135 milligrams cholesterol; 350 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 5 grams saturated fat; 15 grams fat; 2 grams fiber; 104 milligrams sodium; 11 grams protein; 43 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

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Ratings

4 out of 5
40 user ratings
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Comments

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Theo Williams

this was great! the recipe was simple and the result was amaznig! it was hard to caramlize the sugar but it was still one of the best flans u've ever had

Francie M

I made this almond flan for the same neighbors who came over for a Mexican dinner last weekend and found the rice a bit underdone in the Mexican rice I'd made according to a NYT recipe. So glad I made this particular flan because the wife in this couple LOVED it, said she had always found plain flan too boring. I loved this almond flan, too, and just wish I'd chopped the almonds in the food processor a bit longer. Maybe almond meal next time?!

sbk

Tasted great and some liked the texture of the almond meal, but I would prefer it to be smoother. May almond flour next time.

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