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Almond Flan With Summer Fruit

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“Posted for ZWT5. In Spain the name for creme caramel is flan. Recipe from The Gourmet Cookbook. Total time includes minimum cooling required for the flan. The flan can also be prepared in individual custard cups, however adjust the cooking time accordingly.”
READY IN:
5hrs 45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Place rack in middle of oven and preheat to 325 degrees F.
  2. Set out 9 x 5 inch loaf pan and a 9 x 13 pan (for water bath).
  3. Combine 3/4 cup sugar and water in a heavy saucepan or small skillet, and cook over moderate heat, stirring until sugar is dissolved.
  4. Bring to a boil, brushing down sides of pan with a pastry brush dipped in cold water, until syrup begins to turn golden, about 5 minutes.
  5. Continue to boil, swirling pan, until caramel is golden, about 2 minutes more, then immediately pour into loaf pan and tilt pan to coat bottom and 1/2 inch up the sides (use caution -- pan will be very hot).
  6. Let caramel harden.
  7. Bring milk and cream to a bare simmer in a 2 quart heavy saucepan over moderate heat.
  8. Meanwhile, in a large bowl, whisk together eggs, yolks, salt and remaining 1 cup sugar.
  9. Add hot milk mixture in a slow stream, whisking constantly, then stir in almond and vanilla extracts.
  10. Pour custard through a fine-mesh sieve into loaf pan and cover with double layer of foil.
  11. Place loaf pan in the large baking pan and pour enough boiling water into the baking pan to reach halfway up sides of the loaf pan.
  12. Bake until knife inserted 1 inch from edge of flan comes out clean but center still trembles slightly, about 1 1/4 hours (flan will continue to set while it cools).
  13. Remove loaf pan from the water bath, remove foil, and cool completely on a rack.
  14. When cool, cover custard loosely with plastic wrap and refrigerate for at least 3 hours.
  15. To serve, run a thin knife around sides of loaf pan, invert a platter over the pan, and invert flan onto platter.
  16. Surround with fruit.
  17. Note: Can be made up to 1 days in advance and refrigerated in the covered loaf pan.

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