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 type 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 in the oven 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. Or this one Kodrit Kadir Cake.
It is a superb dessert, very elegant to serve for a special meal and also very easy to put together. It is especially suitable for the holidays, like an Easter Sunday light dessert, or Christmas. Because it is gluten free(as we use almond flour) it pleases anybody who prefers to eat less gluten or none at all. If you prefer, the flan can be made in ramekins instead, for individual portions, like here:
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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!
- ¾ cup granulated sugar to caramelize
- 1¾ cups granulated sugar for the syrup
- ¾ cup water
- 8 egg yolks AND 4 whole eggs
- 1 cup almond flour
- 1 orange juice and zest
- Preheat oven at 325F.
- In a medium saucepan over medium-low heat, melt ¾ cup sugar until it is liquefied and golden in color.
- Carefully pour the hot caramel into little flan molds(ramekins), turning each mold to evenly coat the bottom and sides. 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 sides of the pan.
- Make a syrup from the rest of the sugar and water and bring 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 baking pan to come halfway up sides of ramekins.
- Bake until centers of flans are gently set (about 40 minutes in my oven but check yours at 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 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.