Spanish Orange-Almond Flan Recipe is a beautiful dessert with layers of almond cake, custard, and caramel that are separated magically in the oven while baking.
This dessert is suitable for entertaining, during the holidays, like Easter or Christmas or Sunday dinners with friends and family. It is also a gluten-free recipe.
Spoiler alert: This recipe is gluten free and also dairy free!
I have a lot of Spanish recipes on my blog. I love the Spanish cuisine and find it suitable with my way of cooking.
Many recipes are easy to make, use simple ingredients, and are ready in no time. This dessert that I am sharing with you today fits my preference for these types of recipes.
Orange-Almond Flan is elegant and decadent and would be a very handsome dessert for entertaining.
Flan is a versatile dessert in general because it can be made in many different ways by adding different flavors to the base of milk, eggs, and sugar.
One of my favorite recipes of flan is Flan with Cream Cheese, but I also love the flan with a hint of coffee in it.
This recipe does not have any dairy, which is a little bit unusual for a flan recipe. The orange juice substitutes the regular milk used in flan recipes.
Also, by adding the almond flour to the mixture, some magic happens during baking. The composition separates into these three beautiful layers of goodness.
When flipped upside down, the same way as you would do with any flan, you end up with a base of a thin almond cake, flan in the middle, and gooey, delicious caramel syrup on top.
You could easily fit this recipe into the category of magic desserts, the ones that you don’t have to work a lot to put together.
They usually separate during the baking time in the oven creating layers of goodness that are interesting and delicious. Here is a recipe like that: Vanilla Magic Custard Cake.
It is a superb dessert, exquisite to serve for a special meal, and very easy to put together. It is especially suitable for the holidays, like an Easter Sunday light dessert or Christmas.
Because it is naturally gluten-free (as we use almond flour), it is an awesome dessert for everyone, no matter if they are looking to eat less gluten or none at all.
If you prefer, the flan can be made in ramekins instead, for individual portions, like here:
I used 6oz size ramekins, by the way.
No matter how you make it, if you love flan or magic desserts, you should add this recipe to your collection. It’s a must! See you next time!
INTERESTED IN MORE SPANISH RECIPES?
- 3/4 cup granulated sugar to caramelize
- 1 3/4 cups granulated sugar for the syrup
- 3/4 cup water
- 8 egg yolks AND 4 whole eggs
- 1 cup almond flour
- 1 orange juice and zest
- Preheat oven to 325F.
- In a medium saucepan over medium-low heat, melt 3/4 cup sugar until it is liquefied and golden in color.
- Carefully pour the hot caramel into little flan molds(ramekins), turning each mold to coat the bottom and sides evenly. Set aside.
- Note: you can use ramekins or make the flan in a 9 inch round pan. If you use a round pan, pour the caramelized sugar on the bottom and the pan's sides.
- Make syrup from the rest of the sugar and water and bring it to a boil.
- Simmer on low heat for 2 minutes until the sugar is completely dissolved. Set aside.
- Beat the eggs together with the egg yolks. Pour through a fine-mesh strainer into a bowl.
- Start adding the hot syrup, but NOT boiling, to the eggs, and mix continuously.
- Add the almond flour, the orange zest, and the juice.
- Pour the mixture into the ramekins or the round pan.
- Cover with aluminum foil and place each ramekin or the pan into a baking pan. Pour enough hot water into the baking pan to come halfway up the sides of ramekins.
- Bake until centers of flans are gently set (about 40 minutes in my oven, but check yours around the 40-minute mark).
- Transfer flans to rack and cool. Chill until cold, about 2 hours. Cover and chill overnight.
- To serve, run a small sharp knife around the flan to loosen.
- Turn over onto a plate. Shake gently to release flan.
- Carefully lift off ramekin allowing the caramel syrup to run over the flan.
- Repeat with remaining flans and serve.
Use 6oz ramekins for this recipe or a 9 inch round pan. The cooking time is the same for both options.
Amount Per Serving: Calories: 404Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 247mgSodium: 46mgCarbohydrates: 68gFiber: 2gSugar: 62gProtein: 8g