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
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 DE NARANJA (ORANGE FLAN)
This Mexican flan had a lovely orange flavor. It is easy to make and always enjoyed by my friends and family!
Provided by AnaMaría
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (180 degrees C). Fill a baking dish half way with hot water for the water bath.
- Heat sugar and water in a heavy-based saucepan over medium-low heat; constantly swirl the sugar mixture in the pan until sugar dissolves and turns into a golden-brown caramel syrup, about 10 minutes. Watch carefully, as sugar burns easily. Pour melted caramel into a shallow baking dish and gently tilt dish to coat the bottom with caramel.
- Mix egg yolks, condensed milk, evaporated milk, orange juice, and orange zest in a large oven-safe bowl; gently pour custard over caramel in baking dish. Cover the flan with foil to prevent a skin forming on top, if you like.
- Set bowl into the water bath and bake in the preheated oven until until flan has set but still jiggles slightly when moved, 45 minutes to 1 hour. Allow flan to cool to room temperature, then remove foil, and place flan in the fridge to chill, about 2 hours.
- Run a knife around the edges of the flan to loosen from dish; turn flan onto a rimmed serving plate to release custard and let caramel sauce flow over the flan.
Nutrition Facts : Calories 284.4 calories, Carbohydrate 39.1 g, Cholesterol 159 mg, Fat 10.8 g, Protein 9 g, SaturatedFat 6 g, Sodium 119.8 mg, Sugar 38.6 g
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
ALMOND-ORANGE FLAN FOR PASSOVER
There are few desserts as versatile as Spanish flan, which is egg custard gently baked in a water bath until it can just barely hold itself together. A variant of the French creme caramel, most Latin American countries embrace it as their own. Though many flan recipes start the same way - caramelizing a metal mold with sugar until it's pulled back from the brink of bitterness and ending with a precarious un-molding where it can still go all wrong - in between the possibilities are endless. Cheese, pumpkin, coconut, coffee, pineapple and even melon flans all have their adherents, not to mention the savory varieties. This almond-orange flan, made with almond milk and a strong dose of orange juice and zest, is a popular dairy-free option for Passover. As the custard bakes, the sliced almonds form a light bottom crust for added texture. Dense but smooth and brightened by the citrus flavor, it will be a welcome last bite.
Provided by Food Network
Categories dessert
Time 6h40m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Pour 3/4 cups of sugar into round metal flan mold. Place over medium heat and carefully move the pan frequently, without stirring, until it takes on an amber hue. Off heat, swirl the caramel so that the bottom and sides are lightly covered. The caramel will be very hot. Set aside to cool.
- Add the remaining 1/2 cup of sugar, almond milk, orange juice, sliced almonds, egg yolks, eggs, vanilla, salt, and zest to a blender and mix on lowest setting until blended.
- Carefully pour the custard into prepared mold and cover tightly with aluminum foil. Place the prepared mold in a larger roasting pan. Pour enough hot water into the pan so that it comes halfway up the sides of the mold. Place the pan in the oven and bake for 60 to 75 minutes until a knife inserted into the center comes out clean though it may still appear wobbly.
- Allow to cool completely inside the water bath then refrigerate covered at least 4 hours or overnight.
- To un-mold the flan, run a thin knife along the side of mold. Gently shake to loosen. Invert a large plate over the flan and quickly invert the mold in one motion. The flan will gently drop onto the plate and the caramel will flow out so allow extra space around the flan.
ORANGE FLAN
Steps:
- Preheat oven to 350 degrees F.
- In a bowl whisk the eggs, egg yolks and sugar together, then add zest, orange juice, heavy cream, and salt, and whisk to combine. Strain the mixture and fill caramelized lined ramekins. Put ramekins in hot water bath and bake in the preheated oven for 18 minutes or until firm.
- Allow to cool to room temperature then refrigerate until cold, about 2 hours.
- Caramel:
- 3/4 cup sugar
- 1/4 cup water
- Put the sugar and water in a saucepan, and bring to a simmer without stirring. Cover the saucepan with a lid for 2 minutes, them remove and simmer until mixture is an amber color. Pour caramel into ramekins to cover the bottom, and swirl to coat 1/3 up the sides of ramekins.
- Yield: enough to coat 4 to 6 ramekins
ALMOND COCONUT FLANS
Individual desserts always make an impression at special occasion suppers and these flans are no exception. The almond and coconut flavor is awesome.-Melinda Winner, Gulfport, Mississippi
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small heavy skillet over medium-low heat, cook 1 cup sugar until it begins to melt. Gently pull melted sugar to the center of the pan so sugar melts evenly. Cook, without stirring, until dark reddish-brown, 10-15 minutes. Quickly pour into eight ungreased 6-ounce ramekins or custard cups, tilting to coat bottoms. Let stand for 10 minutes., Meanwhile, in a large saucepan, heat milk until bubbles form around sides of saucepan. Remove from the heat. In a large bowl, whisk the eggs, salt and remaining sugar. Stir 1 cup warm milk into egg mixture; return all to pan and mix well. Add extracts. Slowly pour into prepared dishes., Place ramekins in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 30-35 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least four hours., Carefully, run a knife around edge of dishes to loosen; invert each dish onto a rimmed serving dish. , In a microwave, melt chocolate; stir until smooth. Drizzle over flans. Sprinkle with almonds and coconut. Serve immediately.
Nutrition Facts : Calories 381 calories, Fat 12g fat (5g saturated fat), Cholesterol 169mg cholesterol, Sodium 248mg sodium, Carbohydrate 61g carbohydrate (60g sugars, Fiber 1g fiber), Protein 9g protein.
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
ORANGE FLAN
Provided by Melissa Roberts
Categories Egg Dessert Passover Orange Kosher Kosher for Passover Engagement Party Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F with rack in middle.
- Bring water and 1/2 cup sugar to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until dark amber. Immediately pour caramel into baking dish and tilt to coat bottom (dish will be hot). Cool until hardened, 10 to 15 minutes.
- Whisk together remaining ingredients, including remaining 3/4 cup sugar (or blend in a blender). Pour custard over caramel.
- Bake in a water bath until custard is set 3 inches from edge but still wobbly in center, 1 to 1 1/2 hours. Transfer flan in dish to a rack to cool completely, about 40 minutes (flan will continue to set as it cools). Chill until cold, at least 8 hours.
- To unmold flan, run a thin knife around edge of dish, then dip dish briefly (about 20 seconds) in a pan of very warm water. Invert a large platter with a rim over baking dish, then quickly invert to turn out flan onto platter (caramel will pour out over and around flan). Let stand at room temperature 30 minutes before serving.
ALMOND FLAN
This custardlike dessert is a traditional Spanish sweet.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. In a small saucepan, bring 1/2 cup sugar and the water to a boil over medium-high heat. Without stirring, cook until syrup is a rich amber color, about 8 minutes; brush down sides of pan with a wet pastry brush to prevent crystals from forming. Pour into an 8-by-2-inch round tart pan, swirling to coat bottom evenly. Set aside.
- In a medium saucepan over medium-high heat, bring half-and-half and ground almonds just to a boil; remove from heat. Let steep, covered, 20 minutes. Strain through a fine sieve into a clean saucepan, pressing with a rubber spatula to extract liquid; discard solids.
- Whisk remaining 2/3 cup sugar and salt into mixture in saucepan; bring to a simmer over medium-high heat. Whisk together eggs and yolks in a medium bowl. Whisking constantly, gradually add half-and-half mixture. Stir in the amaretto. Pour through a fine sieve into prepared pan; place in a roasting pan.
- Cover the flan with foil; poke several holes in foil. Place pan in oven; fill it with boiling water to reach halfway up sides of flan. Bake until just set, 50 to 55 minutes. Transfer to a wire rack to cool completely. Cover with plastic wrap; chill overnight. Run a thin knife around edge of flan; invert onto a serving plate.
More about "orange almond flan recipes"
SPANISH ORANGE-ALMOND FLAN RECIPE- THE BOSSY KITCHEN
From thebossykitchen.com
4.6/5 (42)Total Time 55 minsCategory DessertCalories 404 per serving
- In a medium saucepan over medium-low heat, melt 3/4 cup sugar until it is liquefied and golden in color.
- Carefully pour the hot caramel into little flan molds(ramekins), turning each mold to coat the bottom and sides evenly. Set aside.
- Note: you can use ramekins or make the flan in a 9 inch round pan. If you use a round pan, pour the caramelized sugar on the bottom and the pan's sides.
ORANGE AND ALMOND FLAN (FLAN DE NARANJA Y ALMENDRA)
From forward.com
ORANGE & ALMOND TART RECIPE - FOOD REPUBLIC
From foodrepublic.com
SPANISH ORANGE FLAN RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
ORANGE & ALMOND GRANOLA RECIPE - COOKIE AND KATE
From cookieandkate.com
ALMOND-ORANGE FLAN FOR PASSOVER RECIPE | COOKING CHANNEL
From cookingchanneltv.com
FLAN DE NARANJA: ORANGE FLAN DESSERT RECIPE - THE …
From thespruceeats.com
ORANGE FLAN RECIPE | EATINGWELL
From eatingwell.com
ALMOND FLANS - ILLUSTRATED RECIPE - MEILLEUR DU CHEF
From meilleurduchef.com
ORANGE AND ALMOND FLAN - PATI JINICH
From patijinich.com
4.4/5 (8)Category DessertCuisine MexicanTotal Time 1 hr 10 mins
- In a pan, heat the cup of sugar over low heat until it achieves the consistency of caramel. It takes a while, but don’t leave it unattended and move the pan as it begins to melt. Once it looks like caramel and is melted, decide how dark and strong you want the caramel to be. The lighter the color of the caramel, the lighter flavor. But be careful because if it gets too dark it can taste bitter and can burn quickly. Take it off the heat and pour it into the bottom of a flan or round tube mold or into 10 individual custard cups. Do so quickly, since caramel hardens fast.
- Place the almonds and remaining sugar into the blender or food processor and finely grind. Add the orange juice, orange zest and blend. Add in the eggs and quince liquor or Grand Marnier and puree until combined. Pour the flan mixture on top of the hardened caramel in the molds.
- Place the molds in a hot water bath in a deep baking pan. Make sure the water comes up to about half the height of the molds and that the water is very hot. Slide the baking pan with the molds into the oven. Bake 50 to 55 minutes, or until a toothpick inserted in the middle of a flan comes out clean. When ready, take them out of the oven, out of the water bath and allow to cool.
ORANGE FLAN RECIPE, FLAN FLAVORED WITH ORANGE ZEST
From kannammacooks.com
ALMOND-ORANGE FLAN - SPANISH RECIPES - FOODDIEZ.COM
From fooddiez.com
ORANGE-ALMOND FLAN RECIPE | RECIPE | FLAN RECIPE, PASSOVER …
From pinterest.jp
SPANISH FLAN WITH ORANGE & CINNAMON RECIPE - FOOD NEWS
From foodnewsnews.com
NANCY'S ORANGE-ALMOND PASSOVER FLAN BY THE KOSHER …
From koshercowboy.com
ORANGE AND ALMOND FLAN - PATI JINICH | RECIPE | MEXICAN DESSERT ...
From pinterest.ca
SPANISH ORANGE-ALMOND FLAN RECIPE- THE BOSSY KITCHEN
From pinterest.com
MOIST ORANGE AND ALMOND CAKE - FLOURLESS - RECIPE WINNERS
From recipewinners.com
ALMOND FLAN - YOGITRITION
From yogitrition.com
THE BEST ORANGE FLAN | FLAN DE NARANJA | CAMILA MADE
From camilamade.com
ORANGE CARDAMOM FLAN (GLUTEN-FREE, 7 INGREDIENTS)
From honeywhatscooking.com
ORANGE FLAN IS A CREAMY ORANGE FLAVORED CUSTARD DESSERT.
From anothertablespoon.com
CLASSIC SPANISH ALMOND FLAN RECIPE - HOW TO MAKE HOMEMADE FLAN
From spainonafork.com
ORANGE AND ALMOND FLAN - PATI JINICH | RECIPE | MEXICAN DESSERT ...
From pinterest.ca
ORANGE AND ALMOND FLAN - PLAIN.RECIPES
From plain.recipes
ORANGE-ALMOND FLAN - DINING AND COOKING
From diningandcooking.com
VANILLA ALMOND FLAN - DINNER AT THE ZOO
From dinneratthezoo.com
10 BEST ALMOND MILK FLAN RECIPES | YUMMLY
From yummly.com
ALMOND-ORANGE FLAN FOR PASSOVER RECIPE | KITCHEN INFINITY RECIPES
From kitcheninfinity.com
HOMEMADE - ALMOND ORANGE FLAN CALORIES, CARBS & NUTRITION FACTS ...
From frontend.myfitnesspal.com
FOR A SWEETER PASSOVER, OLD AND NEW SEPHARDIC DELIGHTS
From nytimes.com
ORANGE BLOSSOM HONEY FLAN RECIPE - HEYTHEREDELICIOUS
From heytheredelicious.com
ALMOND-ORANGE FLAN - SPANISH RECIPES - FOODDIEZ.COM
From fooddiez.com
ALMOND-ORANGE FLAN RECIPE | MYRECIPES
From myrecipes.com
RECIPE: VANILLA ALMOND FLAN | BLUE DIAMOND
From bluediamond.com
ORANGE-ALMOND FLAN RECIPE | RECIPE | FLAN RECIPE, DESSERTS, FOOD
From pinterest.com
You'll also love