Prep 20 mins
Cook 30 mins
I adapted this from the New York Times. It's Kosher for passover if you keep a kosher kitchen as it doesn't have dairy. Very similar to a pineapple flan popular in the Caribbean that I'll have to post sometime. You can make this in 10 to 12 individual ramekins if you prefer.
- 3 cups granulated sugar
- 8 large egg yolks
- 4 large eggs
- 1 tablespoon grated orange zest
- 3⁄4 cup freshly squeezed orange juice
- 3⁄4 cup whole blanched almonds or 1 cup almonds, finely ground
- Preheat oven to 350°F.
- In a small heavy skillet (preferably non-stick) without stirring, heat 1 cup of the sugar over medium heat until it begins to melt. Cook and stir for 4 or 5 minutes or until the sugar turns a rich brown. Be careful not to burn. Remove skillet from heat and immediately pour caramelized sugar into an 8-inch round flan mold, cake pan, or casserole dish. Holding dish with pot holders, quickly rotate dish so that the sugar coats the bottom and sides evenly. Set aside to cool.
- In a medium saucepan, mix together remaining 2 cups sugar with 1 cup water. Bring to a boil over medium heat, and boil for 4 minutes. Remove from heat and set aside to cool until lukewarm.
- Whisk together yolks and whole eggs until blended, then pour through a fine mesh strainer into a bowl. Add orange zest, orange juice and ground almonds. Whisk in sugar syrup. Pour into caramel-lined mold, filling to just below rim. Cover mold tightly with foil.
- Place mold into a larger pan. Pour enough hot water into large pan to reach halfway up side of flan mold. Bake until a knife inserted halfway into flan comes out clean, 30 minutes to 1 hour, depending on type of pan and oven used. Do not over bake.
- Allow flan to cool at room temperature, then refrigerate until thoroughly chilled, at least 2 hours. Just before serving, warm base of pan by dipping it briefly in a pan of hot water. Invert onto a plate, and serve immediately.