Title: Flan Almendra
Categories: Spanish Dessert Cake
Yield: 1 Servings
| 1/2 | c | Sugar |
| 1 2/3 | c | Sweetened condensed milk |
| 1 | c | Milk |
| 3 | | Eggs |
| 3 | | Egg yolks |
| 1 | ts | Vanilla extract |
| 1 | c | Slivered almonds |
| | | Strawberry halves |
New Years. Sprinkle sugar in a 9-inch round cakepan; place over medium
heat. Using oven mitts, caramelize sugar by shaking pan occasionally until
sugar melts and turns a light golden brown; cool. (Mixture may crack
slightly as it cools.)Combine next 6 ingredients in container of an
electric blender; process at high speed 15 seconds. Pour over caramelized
sugar; cover pan with aluminum foil, and place in a large shallow pan. Pour
hot water to depth of 1 inch into larger pan. Bake at 350 degrees for 55
minutes or until a knife inserted near center comes out clean.Remove pan
from water and uncover; let cool on wire rack at least 30 Loosen edges with
a spatula. Invert flan onto plate; arrange strawberries around sides.
Yield: 6 servings.Individual Flans Almendra: Place 1 cup sugar in a heavy
saucepan; place over medium heat. Using oven mitts, caramelize sugar by
shaking pan occasionally until sugar melts and turns a light golden brown.
Remove from heat. Pour hot caramel mixture into 6 (10-ounce) custard cups.
Let cool. Pour flan mixture evenly into custard cups, making sure ground
almond mixture is evenly divided; cover with aluminum foil. Place custard
cups in a broiler pan; pour hot water to depth of 1 inch into pan. Bake at
350 degrees for 35 to 40 minutes or until a knife inserted near center
comes out clean. Remove cups from water, and cool. To serve, loosen edge
of custard with a spatula; invert onto plates.NOTE: A little stirring may
be necessary when caramelizing the sugar if a gas burner is used.