Best 2 Orange Almond Flan Recipes
Orange almond flan is a delightful dessert that combines the vibrant flavors of orange and the nutty richness of almonds. Originating in Spain, this classic custard tart is known for its creamy texture, caramelized top, and refreshing citrus aroma. With its elegant presentation and tantalizing taste, orange almond flan is a perfect treat for any occasion. In this article, we will guide you through the process of crafting this delectable dessert, providing detailed instructions and helpful tips to ensure a perfect result every time. Whether you are a seasoned baker or a novice in the kitchen, this article will equip you with the knowledge and confidence to create a stunning orange almond flan that will impress your family and friends.
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:
- Make sure the oven is preheated before baking the flan. This will help ensure that the flan cooks evenly.
- Use a water bath to bake the flan. This will help prevent the flan from overcooking and cracking.
- Allow the flan to cool completely before refrigerating. This will help the flan set properly.
- Serve the flan chilled. This will help the flavors to develop and the texture to firm up.
Conclusion:
Orange almond flan is a delicious and impressive dessert that is perfect for any occasion. With its creamy, custardy texture, nutty almond flavor, and bright orange citrus notes, this flan is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give orange almond flan a try - you won't be disappointed!
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