Orange-Almond Flan
- Total Time
- 1 hour 30 minutes, plus 2 hours’ chilling
- Rating
- Notes
- Read community notes
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Ingredients
- 3cups granulated sugar
- 8large egg yolks
- 4large eggs
- 1tablespoon grated orange zest
- ¾cup freshly squeezed orange juice
- ¾cup whole blanched almonds, finely ground, or 1 cup finely ground almonds
Preparation
- Step 1
Preheat oven to 350 degrees. In a medium saucepan, combine 1 cup sugar with ¼ 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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Step 5
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.
Private Notes
Cooking Notes
I wonder if the almond measurements are correct. A dry measure of volume of 1 c finely ground almonds would be a lot more than 3/4 c whole almonds finely ground. It would be so helpful if the measurements were also given in weight. It is easy to buy finely ground almonds but hard to know how much to use.
Followed the recipe to the letter. Great taste but Unbearably sweet. If I were to try it again I would cut sugar down to 1 cup.
1 cup of whole almonds is 5.11 ounces, 3/4 cup of whole almonds is 3.75 ounces which is just under 1 cup of ground almonds (4.2 ounces)
To those who've made it: without any cream, isn't it just like sweetened scrambled eggs? Why would anyone without very specific dietary restrictions forgo the cream?
It is a recipe for a Sephardic Passover dish. It has no milk because Jews who keep kosher don't serve milk and meat together. Thus a dairy free dish can be served with a meal that has meat.
Forgive me for being confused, but not only is there no canned milk involved, there is no milk or cream whatsoever? It’s just sweetened scrambled eggs essentially?
Make this for the first time for Passover, the flavor is good but I agree about too much sugar. I’ll use 1/2 cup less next time.
Too much sugar!!!!!!
Still wasn't set after an hour in the oven, couldn't invert it even after warming as directed, caramel wouldnt soften left brittle pieces in dish. Foil wrapped too tight? It tsted good, looked horrible.
I have made this 4 times and it’s unbelievable. I will make it 40 more!
For our first time making flan, and very nervous about making caramel, we were so excited by the final product. This recipe produces a restaurant-quality dessert. Next time, we'd probably do with a little less sugar and bump up the orange zest, and maybe get wild with some liquor - grand marnier or amaretto.
I had some almonds that i blanched myself but was having a hard time finely chopping them down, and it wasn't really turning into a powder. ended up with roughly chopped tiny pieces which added a nice texture when you bit into the flan. It was a hit!
This recipe is excellent. I wish I could give it 6 stars. I have made it 3 times and it is very reliable.
I have a question: Is the topping in the picture candied orange zest? Does anyone have directions for that?
Thank you!!
Followed the recipe to the letter. Great taste but Unbearably sweet. If I were to try it again I would cut sugar down to 1 cup.
I wonder if the almond measurements are correct. A dry measure of volume of 1 c finely ground almonds would be a lot more than 3/4 c whole almonds finely ground. It would be so helpful if the measurements were also given in weight. It is easy to buy finely ground almonds but hard to know how much to use.
1 cup of whole almonds is 5.11 ounces, 3/4 cup of whole almonds is 3.75 ounces which is just under 1 cup of ground almonds (4.2 ounces)
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