Classic Spanish Almond Flan Recipe - How to Make Homemade Flan (2024)

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FOR THE CARAMEL SAUCE:

• 1/3cupwhite sugar
• 2tbspwater
• 1/2tsplemon juice

FOR THE FLAN BASE:

• 4large organic eggs
• 2/5cupwhite sugar
• 3/4cupblanched Spanish almonds
• 1/2tspvanilla extract
• 1 3/4cuporganic milk

1. Add 1/3 cup white sugar to a small fry pan, add 2 tablespoons of water and 1/2 teaspoon fresh lemon juice, heat it with a medium heat and cook between 6 to 7 minutes without stirring, once the mixture reaches an auburn color remove from the heat and evenly divide between 4 individual flan ramekins, set aside

2. Add 3/4 cup blanched Spanish almonds to a food processor and pulse between 60 to 90 seconds or until the almonds turn into a powder, set aside

3. Crack 4 large organic eggs into a large bowl, whisk them well, then slowly pour in a generous 1/3 cup of white sugar while you continue to whisk, then add the processed almonds and whisk together until well combined, add 1/2 teaspoon vanilla extract to a pitcher that has 1 3/4 cups organic milk and mix together, slowly pour in the milk into the egg mixture while whisking, transfer the entire mixture back into the pitcher and evenly divide between the 4 individual flan ramekins

4. Add the ramekins to a casserole dish and fill the casserole 1/2 way with water, add to a preheated oven bake only 175 C - 350 F for exactly 45 minutes, then remove from the oven and transfer the ramekins to a wire rack to cool, after 30 minutes cover each one with seran wrap and into the fridge for at least 4 hours, they will hold for up to 3 days

5. When you are ready to serve the flans, remove from the fridge, gently run a pairing knifer through the outer edges, place a plate on top and flip, shake the ramekin to release the flan, garnish with blanched almonds on top, enjoy!