VANILLA ALMOND FLAN
This
rich and creamy flan is flavored with vanilla and almonds and is finished off
with chopped honey roasted almonds and raspberries.
Course Dessert
Cuisine American
Keyword almond
flan
Prep Time 15 minutes
Cook Time 1 hour
Total
Time 1 hour 15 minutes
Calories 130 kcal
Author Dinner
at the Zoo
Ingredients
·
1
1/4 cups of granulated sugar divided use
·
2 cups Almond
Breeze Almondmilk Cashewmilk Blend can use regular or unsweetened
·
4 egg
yolks
·
2 eggs
·
1 teaspoon vanilla
extract
·
1/4 teaspoon salt
·
1/2 cup Blue
Diamond Honey Roasted almonds coarsely chopped
·
1/2 cup raspberries
for garnish optional
·
mint
sprigs for garnish optional
·
cooking
spray
Instructions
1.
Preheat
the oven to 350 degrees F.
2.
Pour
3/4 cup of sugar into a small saucepan. Place over medium heat and carefully
move the pan frequently, without stirring, until it takes on a deep amber hue.
Pour into the bottom of an 8 inch cake pan coated with cooking spray. Set aside
to cool.
3.
Add
the remaining 1/2 cup of sugar, almond milk, egg yolks, eggs, vanilla and salt
to a blender and mix on lowest setting until blended.
4.
Carefully
pour the custard into the prepared pan and cover tightly with aluminum foil.
Place the prepared mold in a larger rectangular pan. Pour enough hot water into
the pan so that it comes halfway up the sides of the cake pan. Place the pan in
the oven and bake for 60 to 75 minutes until a knife inserted into the center
comes out clean - flan may still jiggle a little which is fine.
5.
Allow
to cool completely inside the water bath then refrigerate covered at least 4
hours or overnight.
6.
To
unmold the flan, run a thin knife along the side of pan. Gently shake to
loosen. Invert a large plate over the flan and quickly invert the mold in one
motion. Top with chopped almonds and raspberries. Garnish with mint if desired.
Cut into wedges and serve.
Recipe
Notes
Make Ahead: The flan can
be made 2 days before you plan to serve it.
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