Almond-Orange Flan For Passover
Serves: 3
Mckayla Mann
1 January 1970
Based on User reviews:
54
Spice
42
Sweetness
50
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1.25 cups
Sugar (divided)1 cup
Orange Juice1 cup
Raw Almond (sliced)4 large
Egg Yolk2 large
Whole Egg1 tsp
Vanilla Extract1 tsp
Kosher Salt1 large
Orange (zest of)Directions:
1
Special equipment: 8-inch round metal cake pan (preferably 2 to 3 inches deep) Preheat the oven to 350 degrees F
2
Pour 3/4 cups of sugar into round metal flan mold
3
Place over medium heat and carefully move the pan frequently, without stirring, until it takes on an amber hue
4
Off heat, swirl the caramel so that the bottom and sides are lightly covered
5
The caramel will be very hot
6
Set aside to cool
7
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
8
Carefully pour the custard into prepared mold and cover tightly with aluminum foil
9
Place the prepared mold in a larger roasting pan
10
Pour enough hot water into the pan so that it comes halfway up the sides of the mold
11
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
12
Allow to cool completely inside the water bath then refrigerate covered at least 4 hours or overnight
13
To un-mold the flan, run a thin knife along the side of mold
14
Gently shake to loosen
15
Invert a large plate over the flan and quickly invert the mold in one motion
16
The flan will gently drop onto the plate and the caramel will flow out so allow extra space around the flan