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Almond Flan Recipe

Looking for an easy Almond Flan recipe? Learn how to make Almond Flan using healthy ingredients.


Submitted by jenla

Makes 12 servings



Editor's note: The recipe and introductory text below are from Fonda San Miguel: Thirty Years of Food and Art, by Tom Gilliland, Miguel Ravago, and Virginia B. Wood. Flan is one of the most traditional desserts in the entire Hispanic-influenced world ? from Spain and Portugal to Cuba and Puerto Rico, all the way to Mexico and Central and South America. It comes in a variety of flavors and textures, depending on the local tastes and agricultural products of each different region. When Fonda San Miguel opened in 1975, few, if any, Mexican restaurants in Texas offered flan as a dessert option. In the early days of the restaurant, a loyal customer named Ana Marķa generously shared her family's heirloom recipe from the Mexican state of Guanajuato, and it has been a customer favorite ever since. It's very dense and creamy, balanced by a crunchy almond crust on the bottom. Servings: Makes 8 to 12 slices.

Recipe Ingredients for Almond Flan

3/4 cup sugar
2/3 cup almonds
14 ounce sweetened condensed milk
1 cup whole milk
3 whole eggs
3 egg yolks
1 teaspoon vanilla extract

Recipe Directions for Almond Flan

  1. 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.

  2. 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.

  3. 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.

Categories

Dessert

Nutrition Facts
Serving Size 86.8g
Amount Per Serving
Calories
227
Calories from Fat
75
% Daily Value*
Total Fat
8.3g
13%
Saturated Fat
3.1g
16%
Trans Fat
0.0g
Cholesterol
112mg
37%
Sodium
68mg
3%
Potassium
209mg
6%
Total Carbohydrates
32.8g
11%
Dietary Fiber
0.6g
2%
Sugars
31.9g
Protein
6.4g
Vitamin A 4% Vitamin C 1%
Calcium 14% Iron 3%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C-
  Good points
  • Low in sodium
  •   Bad points
  • High in cholesterol
  • Very high in sugar
  • Contains alcohol
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