Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Into a small frying pan, add
Granulated Sugar (1/3 cup)
,
Water (2 Tbsp)
, and the juice from
Lemon (1)
. Cook over medium heat for 6-7 minutes without stirring.
Step 3
Once the mixture reaches an auburn color, remove from the heat and evenly divide between 4 individual flan ramekins, then set aside.
Step 4
Add
Blanched Slivered Almonds (3/4 cup)
to a food processor and pulse between 60-90 seconds or until the almonds turn into a powder. Set aside.
Step 5
Crack
Organic Eggs (4)
into a large bowl. Whisk them well, then slowly pour in
Granulated Sugar (1/3 cup)
while you continue to whisk. Add the processed almonds and whisk together until well combined.
Step 6
Into a pitcher, add
Whole Milk (1 3/4 cups)
and
Vanilla Extract (1/2 tsp)
. Mix together, then slowly pour the milk into the egg mixture while whisking.
Step 7
Transfer the entire mixture back into the pitcher and evenly divide between the 4 individual flan ramekins.
Step 8
Add the ramekins to a casserole dish and fill the casserole halfway with water. Bake for exactly 45 minutes.
Step 9
Remove from the oven and transfer the ramekins to a wire rack to cool for 30 minutes.
Step 10
Cover each ramekin with plastic wrap and place in the fridge for at least 4 hours.
Step 11
When you are ready to serve the flans, remove them from the fridge, gently run a paring knife around the outer edges, place a plate on top, and flip. Shake the ramekin to release the flan.
Step 12
Garnish with blanched almonds. Serve and enjoy!
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