Orange Flan With Almonds
Description
This elegant Orange Flan with Almonds is a sophisticated yet approachable dessert that balances the rich, creamy texture of a classic custard with the bright, zesty notes of fresh orange. The base features a golden caramel syrup that coats the bottom of each ramekin, creating a glossy sauce once unmolded. The custard itself is made with reduced cream, eggs, and orange juice, resulting in a tender, jiggly consistency that melts in your mouth. Toasted almond slices added at the end provide a delightful crunch and nutty aroma, contrasting beautifully with the smooth flan. Perfect for holiday gatherings, romantic dinners, or as a special treat for yourself, this dish brings a touch of French-inspired refinement to any table. Its simple to prepare but impressive enough to wow guests, making it a reliable favorite for dessert lovers who appreciate both texture and flavor.Ingredients
Directions
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Preheat oven to 325F (165C).
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In a heavy saucepan, scald the cream or half-and-half over medium heat. Simmer gently, stirring occasionally, until the liquid reduces by one-quarter, down to 3 cups.
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Remove the cream from heat and stir in the vanilla. Set aside to cool slightly.
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In a large bowl, beat the eggs and egg yolks with the orange juice, grated orange rind, and 2 tablespoons of the sugar until well combined.
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Gradually pour the hot cream mixture into the egg mixture while whisking vigorously to temper the eggs and prevent curdling.
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In a heavy skillet, dissolve the remaining 3/4 cup of sugar in 1/2 cup of water over medium heat. Cook without stirring until the syrup turns a golden brown color.
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Immediately pour the hot caramel syrup into six custard cups or ramekins, tilting and turning them to coat the insides evenly. Let the caramel set.
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Pour the egg and cream mixture into the caramel-coated cups.
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Place the cups in a large baking pan and fill the pan with hot water until it reaches halfway up the sides of the cups.
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Bake for 25 to 30 minutes, or until a knife inserted into the center comes out clean and the flans are set but still slightly jiggly in the center.
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Remove the pan from the oven and let the flans cool to room temperature.
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Refrigerate the flans for at least 4 hours or overnight to ensure they are fully set and cold.
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To serve, run a knife around the edge of each flan. Invert onto individual dessert plates so the caramel side is on top.
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Sprinkle with toasted almond slices and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 602.9kcal
- % Daily Value *
- Total Fat 59.7g92%
- Saturated Fat 31.4g157%
- Cholesterol 672.3mg225%
- Sodium 236.7mg10%
- Total Carbohydrate 10.8g4%
- Dietary Fiber 0.4g2%
- Sugars 9.8g
- Protein 23.4g47%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make sure to use fresh orange juice for the best flavor; avoid using orange concentrate as it will alter the texture and taste.
When making the caramel, do not stir the sugar and water once it begins to boil, as this can cause crystallization. Simply swirl the pan gently if needed.
For the water bath, use very hot water from the tap or a kettle to ensure even cooking. The water should be about 165F (74C).
Toast the almond slices in a dry skillet over medium heat for 2-3 minutes until fragrant and lightly golden before sprinkling on top.
Flans can be stored in the refrigerator for up to 3 days. Keep them covered to prevent absorbing other odors.
If the flans are not unmolding easily, ensure they have been chilled sufficiently and that the caramel has fully set before attempting to release them.
