Copenhagen Flan

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READY IN: 1hr 10mins
Recipe by Chef Patience

A delicious recipe that looks awesome. This recipe has been adopted from Zaar. No updates have been made yet.

Ingredients Nutrition


  1. Prepare a moderately hot oven 400°F Place an 8-inch fluted flan ring on a baking sheet.
  2. Place flour and salt in a bowl; cut fats into small pieces until mixture resembles fine breadcrumbs; Add about 1 1/2 tbsp cold water and mix with a fork to form a firm dough; Turn out on to a floured board and knead lightly; Roll out pastry to a circle, 1 1/2 in larger all around than flan ring; Support pastry on rolling pin and lift on to flan rings: gently ease pastry into flan ring and press into flutes; Roll of surplus pastry with rolling pin across top of flan case; Press pastry into flutes again with the fingers.
  3. Spread jam in base of flan case.
  4. Cream margarine and sugar together until light; Beat egg and add gradually, beating well after each addition; Fold in flour; Place 4 tablespoons of the top of the milk in a small saucepan; reserve for topping; Stir remainder into creamed mixture with almond extract; Pour mixture into flan case.
  5. Bake in centre of oven for 20 to 25 minutes; remove flan ring.
  6. Meanwhile, make topping.
  7. Chop almonds, place on a baking sheet in bottom of oven for about 10 minutes, to brown.
  8. Add butter and brown sugar to reserved top of the milk in saucepan; stir over a moderate heat until sugar has melted.
  9. Bring to the boil and cook, stirring, for 1 minute.
  10. Stir in browned almonds.
  11. Spread topping over flan and return flan to oven; cook for a further 10 minutes.
  12. Serve warm or cold.

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