See Also: Cooking Club · Desserts · Spain
Flan with Almonds
From Dorothy McNett's recipes at www.dorothymcnett.com. Makes 5-6 servings in individual custard cups, or use a flan mold or other larger ceramic bowl or baking dish to make one flan that can be spooned up for servings as desired.
3/4 cup raw sugar
1/4 cup water
3 eggs
1 can (about 1 cup) sweetened condensed milk (not evaporated)
1 1/2 cups milk
1/3 cup finely ground almonds
Bring the sugar and water to a boil, stirring with a silicone spatula. Cook 3-4 minutes until the syrup turns darker in color and is getting thick. Carefully pour equal amounts of the hot syrup into 5 or 6 custard cups, or 1-2 larger molds as desired, and set aside. Preheat oven to 350 degrees. In a batter bowl, whisk the eggs very well, then whisk in both milks and the almonds. Pour into the custard cups or molds. Set each cup into a baking pan which has been filled with 1 inch of warm water. Bake for 30-40 minutes, or until they are set with just a little jiggle in the center. Remove from the water and cool. Then refrigerate overnight, or at least a few hours. To serve, unmold onto dessert dishes.
Recipe created 1997-02-28.
