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Mexican: Flan Almendra (Almond Flan)

Source of Recipe


From "The Only Texas Cookbook" by Linda Eckhardt






List of Ingredients



• 1/2 cup sugar
  
• 1-2/3 cups sweetened condensed milk
  
• 1 cup milk
  
• 3 eggs, plus 3 egg yolks
  
• 1 tsp vanilla
  
• 1 cup slivered almonds, coarsely ground
  






Instructions



1. Sprinkle the sugar evenly in a 9-inch cake pan and place over medium heat. Using oven mitts, caramelize the sugar by shaking the pan occasionally until the sugar is melted and has turned a light golden brown. (A little stirring may be necessary when caramelizing over a gas burner.) Allow to cool; the mixture may crack slightly.
   
   
2. Preheat oven to 350° F. Blend milk, eggs and yolks, vanilla and almonds at high speed for 15 seconds. Pour over the caramelized sugar. Cover the pan with aluminum foil and place it in a larger, shallow pan containing about 1 inch of hot water. Bake for 55 minutes, or until a knife inserted near the center comes out clean.
   
   
3. Remove the pan from water and uncover; let it cool on a wire rack at least 30 minutes. Loosen the edges with a spatula. Place a serving plate upside-down on top of the cake pan and quickly invert the flan onto it.
   
   Makes 6 to 8 servings.