Tony Claxton's Recipes
Flan Almendra		    

This can be made ahead and stored in the refrigerator until ready to serve. It is better to serve at room temperature, but it tastes good cold too. Some recipes say that the sweetened condensed milk is optional. I've only made it with it. It turns out very good that way. Instead of caramelizing the sugar with water in a pan you can also sprinkle the sugar evenly in the cake pan and, using tongs or oven mits, shake the pan while the sugar is caramelizing over medium heat. Allow the pan to cool thouroughly before filling with the flan mixture.

                                   

Ingredients
1/2 C - Sugar
2 T - Water
1 2/3 C - Sweetened Condensed Milk
1 C - Milk
3 - Large Eggs
3 - Large Egg Yolks
1 t - Vanilla
1 C - Almonds, slivered
1/4 C - Sugar


Instructions
  • Preheat oven to 350°F
  • Heat sugar and water in small saucepan over medium heat until caramelized.
  • Immediately pour into 9" round cake pan and cool.
  • Combine rest of ingredients in a blender.
  • Process on high speed for 1 minute.
  • Pour over caramelized sugar.
  • Cover pan with aluminum foil and place in a large shallow pan.
  • Pour hot water to a depth of 1" into larger pan.
  • Bake for 55 minutes or until a knife inserted near center comes out clean.
  • Remove from water and uncover.
  • Cool for at least 30 minutes.
  • Loosen sides with a knife and invert onto serving plate.


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