Flan Almendra (Almond flan)

Name: Flan Almendra (Almond flan)
Total time: 1 h 15 min
Yield: 6 to 8 servings
Cuisine: southwestern
Ingredients: 1/2 cup sugar; 1 1/3 cups sweetened condensed milk; 1 cup milk; 3 eggs; 3 egg yolks; 1 teaspoon vanilla extract; 1 cup slivered almonds, coarsely ground

By Linda West Eckhardt

Total Time: 1 hour 15 minutes, plus cooling time
Rating: 4(38)
Comments: Read comments

Featured in: TEXAS EATING: ETHNIC VARIETY WITH A FRONTIER SPIRIT

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:6 to 8 servings

½cup sugar
1⅓cups sweetened condensed milk
1cup milk
3eggs
3egg yolks
1teaspoon vanilla extract
1cup slivered almonds, coarsely ground

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

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.
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.
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.