Spanish Orange-Almond Flan Recipe- A Magic Gluten Free Dessert

4.58 from 47 votes

Spanish Orange-Almond Flan Recipe- A Magic Gluten Free Dessert

Orange-Almond Flan- beautiful recipe for a Spanish dessert. The layers of almond cake, custard, and caramel 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.

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Cuisine: Spanish

Servings: servings

Calories: 378kcal

Author: Gabriela

Ingredients

¾ cup granulated sugar to caramelize
1 ¾ cups granulated sugar for the syrup
¾ cup water
8 egg yolks from large eggs
4 whole large eggs
1 cup almond flour
1 medium size orange juice and zest

US Customary - Metric

Instructions

Begin by preheating your oven to 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 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, to create a double boiler or a Bain-Marie.
Bake until centers of flans are gently set (about 40 minutes in my oven, but check yours around the 35-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 it. Turn over onto a plate. Shake gently to release the flan. Carefully lift off ramekin allowing the caramel syrup to run over the flan. Repeat with remaining flans
Serve. Leftover flan needs to be refrigerated for up to 4 days.

Notes

Use 6-oz ramekins for this recipe or a 9-inch round pan. The cooking time is the same for both options.

How To Check If The Flan Is Cooked:

Set Edges: The edges of the flan should be set and slightly pulling away from the sides of the baking dish.
Slight Jiggle: The center should still have a slight jiggle when you gently shake the dish. It will continue to set as it cools.
Knife Test: Insert a thin knife or toothpick into the center. It should come out clean or with just a few custard bits clinging to it.
Temperature: If you have a thermometer, the internal temperature should reach around 175°F (80°C).

Nutrition