– Classic Spanish Almond Flan Recipe –
This Classic Spanish Almond Flan is super easy to make, has an incredible flavor and it´s all done using just 6 simple ingredients. This is the perfect dessert to enjoy all year-round, but it´s very special during the holiday season. I like to make my flans in individual flan ramekins, but you can always make this in a round or rectangle casserole for one large flan. I used Spanish marcona almonds to make this flan, but again, you can use any type of almonds that you prefer. If you can´t find Spanish marcona almonds I would recommend these California organic almonds from Heron Fox Farms.
– How to Make Homemade Flan –
There is nothing more rewarding than making homemade flan. It ponder´s me that so many people still make it out of the box. Making homemade flan is beyond super easy and there are no special skills requiered, just 6 simple ingredients, like eggs, milk and almonds in this case. To make this almond flan you will need a food processor, unless you can purchase already grinded almonds at your super market. Watch the video below on How to Make this Classic Spanish Almond Flan Recipe or check out the recipe card below, which you can print. Salud!
Watch the Video Below on How to Make this Classic Spanish Almond Flan Recipe
Classic Spanish Almond Flan Recipe
FOR THE CARAMEL SAUCE:
- 1/3 cup white sugar
- 2 tbsp water
- 1/2 tsp lemon juice
FOR THE FLAN BASE:
- 4 large organic eggs
- 2/5 cup white sugar
- 3/4 cup blanched Spanish almonds
- 1/2 tsp vanilla extract
- 1 3/4 cup organic milk
Add 1/3 cup white sugar to a small fry pan, add 2 tablespoons of water and 1/2 teaspoon fresh lemon juice, heat it with a medium heat and cook between 6 to 7 minutes without stirring, once the mixture reaches an auburn color remove from the heat and evenly divide between 4 individual flan ramekins, set aside
Add 3/4 cup blanched Spanish almonds to a food processor and pulse between 60 to 90 seconds or until the almonds turn into a powder, set aside
Crack 4 large organic eggs into a large bowl, whisk them well, then slowly pour in a generous 1/3 cup of white sugar while you continue to whisk, then add the processed almonds and whisk together until well combined, add 1/2 teaspoon vanilla extract to a pitcher that has 1 3/4 cups organic milk and mix together, slowly pour in the milk into the egg mixture while whisking, transfer the entire mixture back into the pitcher and evenly divide between the 4 individual flan ramekins
Add the ramekins to a casserole dish and fill the casserole 1/2 way with water, add to a preheated oven bake only 175 C - 350 F for exactly 45 minutes, then remove from the oven and transfer the ramekins to a wire rack to cool, after 30 minutes cover each one with seran wrap and into the fridge for at least 4 hours, they will hold for up to 3 days
When you are ready to serve the flans, remove from the fridge, gently run a pairing knifer through the outer edges, place a plate on top and flip, shake the ramekin to release the flan, garnish with blanched almonds on top, enjoy!
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