Mean Chef Sflan De Almendras Almond Flan
Indulge in the silky decadence of "Mean Chef Sflan De Almendras Almond Flan," a dessert masterpiece that marries the creamy elegance of flan with the nutty richness of almonds. This recipe features a perfectly caramelized sugar base that creates a luscious golden sauce upon inversion, while the flan itself boasts a luxurious blend of sweetened condensed milk, evaporated milk, and finely ground blanched almonds. Hints of almond and vanilla extracts add layers of aromatic depth, making this flan a sophisticated treat for any occasion. Baked to perfection in a water bath to achieve its signature custard-like texture, it’s topped with toasted sliced almonds for a delightful crunch. Whether you’re celebrating a special event or simply treating yourself, this almond flan is a show-stopping dessert that’s as stunning as it is delicious.
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Recipe Information
Ingredients
- 200 grams granulated sugar
- 60 milliliters water
- 400 grams sweetened condensed milk
- 350 milliliters evaporated milk
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 5 pieces large eggs
- 60 grams blanched almonds (finely ground)
- 20 grams sliced almonds (toasted, for garnish)
Instructions
Preheat your oven to 160°C (320°F). Prepare a roasting pan large enough to hold your flan mold or ramekins. Boil water that will later be used for a water bath.
In a saucepan over medium heat, combine the 200 grams of sugar and 60 milliliters of water. Stir until the sugar dissolves, then stop stirring and let the mixture simmer. Cook until the sugar turns a golden amber color. This will be your caramel.
Immediately pour the caramel into the bottom of your flan mold or evenly distribute among ramekins. Swirl the caramel to evenly coat the bottom. Set aside to harden.
In a blender or large mixing bowl, combine the sweetened condensed milk, evaporated milk, almond extract, vanilla extract, eggs, and ground almonds. Blend or whisk until smooth and fully combined.
Carefully pour the flan mixture over the hardened caramel in your mold or ramekins, leaving a little space at the top.
Place the flan mold or ramekins into the prepared roasting pan. Pour the hot water into the pan until it reaches halfway up the sides of the mold or ramekins, creating a water bath.
Carefully transfer the pan to the oven and bake for 50 to 60 minutes, or until the flan is set but still has a slight jiggle in the center. A toothpick inserted should come out clean.
Remove the flan from the water bath and let it cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight, to fully set.
To serve, run a knife around the edges of the flan to loosen it. Place a serving plate over the mold or ramekin and quickly invert to release the flan onto the plate. The caramel will create a decadent sauce.
Garnish with toasted sliced almonds and serve chilled.
Nutrition Facts
Calories |
3165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.7 g | 129% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1081 mg | 360% | |
| Sodium | 1290 mg | 56% | |
| Total Carbohydrate | 482.2 g | 175% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 464.0 g | ||
| Protein | 106.7 g | 213% | |
| Vitamin D | 13.3 mcg | 66% | |
| Calcium | 2574 mg | 198% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 3642 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
