ALMOND FLAN
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
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.
FLAN ALMENDRA (ALMOND FLAN)
Provided by Linda West Eckhardt
Categories easy, dessert
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 9 grams, Carbohydrate 45 grams, Fat 15 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 104 milligrams, Sugar 43 grams, TransFat 0 grams
MEAN CHEF'SFLAN DE ALMENDRAS (ALMOND FLAN),
Make and share this Mean Chef'sflan De Almendras (Almond Flan), recipe from Food.com.
Provided by lemoncurd
Categories Dessert
Time 1h20m
Yield 1 9inch flan
Number Of Ingredients 8
Steps:
- Use a 9 inch round baking pan.
- caramelize the sugar and water on low heat in a stainless steel saucepan.
- When the sugar turns golden, remove from heat and coat the baking pan bottom with the caramel.
- In a blender, mix the rest of the ingredients except the orange until smooth.
- Pour the mixture into the caramelized baking pan and place in a larger pan containing 1 inch of water.
- Bake at 350 degrees for about one hour until top is set and golden.
- Remove pan from the water and allow to cool.
- Place a serving plate over pan and flip over.
- Remove the pan.
- Chill at least an hour before serving.
- Serve with the orange slices as a garnish.
Nutrition Facts : Calories 2539.5, Fat 80.7, SaturatedFat 27.8, Cholesterol 1371.5, Sodium 1360.9, Carbohydrate 396, Fiber 5.8, Sugar 354.4, Protein 71.9
RICOTTA ALMOND FLAN
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
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
SPANISH ALMOND CHERRY CAKE (TORTA DE ALMENDRAS)
This is a very light, excellent cake which is best eaten on the day it is made. (It will sink slightly as it cools.)
Provided by Olha7397
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Butter and flour an 8 or 9 inch cake tin.
- Stir together the sugar, almonds, cinnamon and flour.
- Add egg yolks, brandy and chopped cherries.
- Combine well.
- Beat the egg whites until stiff and fold them into the yolk mixture.
- Transfer to the prepared cake tin.
- Bake in a preheated 325°F oven for 30 minutes until the cake tests done.
- Let the cake cool in the tin for 15 minutes before unmolding.
Nutrition Facts : Calories 183.8, Fat 8, SaturatedFat 1.8, Cholesterol 142.7, Sodium 51.4, Carbohydrate 21, Fiber 1.1, Sugar 17.3, Protein 6.2
MEAN CHEF'S ESPRESSO FLAN
I adopted this recipe in 09-06, which was originally posted by Mean Chef. - Adapted from Michael Chiarello
Provided by lemoncurd
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, whisk together egg and egg yolks.
- While whisking add the sugar slowly until fully dissolved.
- Add vanilla, heavy cream, milk, and salt and continue to whisk.
- In order to get rid of air bubbles in mixture, transfer to large bowl through a fine strainer.
- In the bottom of 6 (1/2 cup) ramekins (small ceramic custard cups), place about 1 1/2 teaspoons of caramel.
- When all 6 ramekins have caramel at the bottom, brush each bottom and side with melted butter to secure flan and yet allow it to be removed easily.
- Fill each ramekin with the flan mixture, SLOWLY to avoid air bubbles, until about 2/3 full.
- Preheat the oven to 350 degrees F.
- Place almost full ramekins in shallow baking pan and then fill the pan with boiling water.
- The hot water bath will allow the flan cups to cook evenly in the oven.
- Right before placing pan in oven, top each ramekin with a tablespoon of hot espresso.
- Bake for 40 minutes.
- When removing pan from oven, allow the ramekins to remain cooling in their original water bath.
- Ramekins can be covered and refrigerated overnight if necessary.
- Before serving, place ramekins in another shallow pan of warm water to loosen the custard.
- Run a thin knife around the inside edge of cup to further loosen, place a plate on top of ramekin and flip onto plate to serve.
- For the Caramel: In preheated saucepan over medium heat, pour in water and bring to boil.
- Add sugar and stir until caramel brown (about 4 minutes).
- Remove from heat and allow to cool for about 2 to 3 minutes.
ALMOND SPONGE CAKE - (SPAIN-BIZCOCHO DE ALMENDRAS)
Make and share this Almond Sponge Cake - (Spain-Bizcocho De Almendras) recipe from Food.com.
Provided by Boo Chef in West Te
Categories Dessert
Time 45m
Yield 1 loaf, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- Grind almonds in electric blender or pound in mortar to fine paste. Beat three whole eggs and three yolks with sugar and salt until thick and light yellow.
- Fold in three egg whites beaten to stiff peak. Gradually sift in flour mixed with ground almonds.
- Fold no more than necessary to make an evenly blended mixture. Pour into 9-inch loaf pan either lined with wax paper or lightly buttered and sprinkled with flour.
- Bake 25 to 30 minutes in 375F oven or until toothpick inserted in middle of cake comes out clean.
- Invert cake over rack or wax paper sprinkled with powdered sugar.
- If you have used wax paper, cake will come out instantly; wait until it cools to remove the paper on which it baked. If you have not used wax paper, leave cake inverted in pan until cool. Sprinkle with powdered sugar just before serving.
- Makes one 9-inch loaf cake.
SPANISH GALICIAN ALMOND TORTE (TORTA DE ALMENDRAS SANTIAGO)
Make and share this Spanish Galician Almond Torte (Torta De Almendras Santiago) recipe from Food.com.
Provided by Boo Chef in West Te
Categories Dessert
Time 1h35m
Yield 1 torte, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Toast the almonds in a preheated 350 degrees oven until light golden brown. Process in a food processor until finely ground.
- Beat the butter and sugar together until light and fluffy. Beat in the eggs one at a time. Add the flour, ground almonds and lemon zest and stir just until mixed. Pour into a greased and floured springform pan and bake until a knife blade inserted in the center comes out clean, about 1 hour.
- Cool for 15 minutes, then pour the lemon juice over the surface. Remove from the pan and cool on a rack. Dust with confectioners' sugar before serving. Serves 10 to 12.
Nutrition Facts : Calories 629.2, Fat 38.7, SaturatedFat 10.1, Cholesterol 157.4, Sodium 278.4, Carbohydrate 60.9, Fiber 5.8, Sugar 42.5, Protein 15.6
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
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