Best 2 Orange Almond Flan Recipes
Indulge in the delightful flavors of Orange Almond Flan, a captivating dessert that harmoniously blends the vibrant zest of oranges with the nutty richness of almonds. This tantalizing treat features a luscious orange-infused custard filling embraced by a crisp and buttery almond crust. As you delve into each bite, the creamy texture of the custard dances on your palate, while the subtle almond notes and the refreshing orange essence create a symphony of flavors. This recipe provides detailed instructions to guide you in crafting this culinary masterpiece, ensuring a perfect balance of textures and flavors. Additionally, discover variations of this classic dessert, including a gluten-free version and a decadent chocolate-almond flan. Embark on a culinary journey and let the Orange Almond Flan captivate your senses.
Here are our top 2 tried and tested recipes!
ORANGE-ALMOND FLAN
No dish is as Spanish as a creamy flan. But the version from the cookbook Ana Benarroch de Bensadón is made with oranges, almonds and sugar, with no cream or condensed milk that would keep it from sharing a kosher table with meat dishes.
Provided by Joan Nathan
Categories dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 378, UnsaturatedFat 8 grams, Carbohydrate 65 grams, Fat 11 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 2 grams, Sodium 38 milligrams, Sugar 62 grams, TransFat 0 grams
ORANGE-ALMOND FLAN
I adapted this from the New York Times. It's Kosher for passover if you keep a kosher kitchen as it doesn't have dairy. Very similar to a pineapple flan popular in the Caribbean that I'll have to post sometime. You can make this in 10 to 12 individual ramekins if you prefer.
Provided by MarielC
Categories Dessert
Time 50m
Yield 8-12 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 471.9, Fat 13.9, SaturatedFat 2.9, Cholesterol 315.5, Sodium 47.2, Carbohydrate 81.1, Fiber 1.5, Sugar 77.8, Protein 9
Tips:
- Mise en place: Gather all your ingredients and equipment before you start cooking. It will make the process much quicker and easier.
- Use fresh oranges: The fresher the oranges, the better the flavor of your flan. If you can, try to find organic oranges.
- Zest the oranges finely: The finer the zest, the more flavor it will infuse into the flan.
- Don't overcook the custard: The custard is done when it is just set. If you overcook it, it will become rubbery.
- Let the flan cool completely: Before you serve the flan, let it cool completely in the refrigerator. This will help it to set properly.
Conclusion:
Orange Almond Flan is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. The combination of orange and almond flavors is a classic, and the flan is sure to be a hit at your next party or gathering.
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