Ricotta Almond Flan Food

ALMOND FLAN

Steps:

• Preheat oven to 325 degrees. In a small saucepan, bring 1/2 cup sugar and the water to a boil over medium-high heat. Without stirring, cook until syrup is a rich amber color, about 8 minutes; brush down sides of pan with a wet pastry brush to prevent crystals from forming. Pour into an 8-by-2-inch round tart pan, swirling to coat bottom evenly. Set aside.
• In a medium saucepan over medium-high heat, bring half-and-half and ground almonds just to a boil; remove from heat. Let steep, covered, 20 minutes. Strain through a fine sieve into a clean saucepan, pressing with a rubber spatula to extract liquid; discard solids.
• Whisk remaining 2/3 cup sugar and salt into mixture in saucepan; bring to a simmer over medium-high heat. Whisk together eggs and yolks in a medium bowl. Whisking constantly, gradually add half-and-half mixture. Stir in the amaretto. Pour through a fine sieve into prepared pan; place in a roasting pan.
• Cover the flan with foil; poke several holes in foil. Place pan in oven; fill it with boiling water to reach halfway up sides of flan. Bake until just set, 50 to 55 minutes. Transfer to a wire rack to cool completely. Cover with plastic wrap; chill overnight. Run a thin knife around edge of flan; invert onto a serving plate.

ALMOND FLAN

Steps:

• Preheat the oven to 350 degrees. Place oven rack in middle position. Put sugar in a round 9-by-3-inch cake pan. Using a heavy oven mitt or tongs, place the pan directly over medium heat to caramelize the sugar. Heat until the sugar liquefies, about 3 to 5 minutes, stirring occasionally with a wooden spoon. Do not touch the melted sugar - it will cause serious burns. When the hot liquid in the pan is a golden brown color, remove from heat and set aside on a rack to cool and harden.
• In a blender, combine the almonds, condensed milk, whole milk, eggs, yolks, and vanilla. Process on medium speed until well blended. Pour custard mixture over the prepared caramel. Place the cake pan in a larger, deeper pan and pour about an inch of hot water around the cake pan to make a water bath. Cover the flan loosely with a foil tent and place the larger pan on the middle rack of the preheated oven. Bake for 1 hour and 15 minutes, or until flan is set in the center (it will no longer jiggle). Remove from the oven and cool on a rack at room temperature. Refrigerate until thoroughly chilled, at least 1 hour.
• To serve, run a knife or thin spatula around the edge of the flan to release it from the sides of the pan. Place a 10-inch (or larger) serving platter on top of the pan. Turn the platter over and gently remove the cake pan, leaving flan on the serving platter. Using a flexible spatula, scrape up as much of the caramel as possible from the bottom of the pan and pour over the flan. Cut into triangular wedges and serve.

RICOTTA ALMOND FLAN

Steps:

• Spread almonds on a baking sheet and bake at 300° until lightly browned, about 10 minutes. Remove from oven and cool. Increase oven temperature to 325°. Grind almonds fine in a food processor, then blend in ricotta, sugar, eggs, orange zest, rum, vanilla, and nutmeg. Butter a deep pie dish, pour in ricotta mixture, and bake for 30-35 minutes or until center of flan is set. Cool before cutting into wedges.

ALMOND PEAR FLAN

Steps:

• Pastry: Combine all ingredients in processor, process until combined.
• Remove to lightly floured surface, knead into smooth ball, cover, refrigerate 30 minutes.
• Roll pastry large enough to line a 9-inch flan tin.
• Filling: Cream butter and sugar together until just combined, add eggs one at a time beating well after each addition.
• Fold in almonds and flour.
• Spread filling into pastry case, place pear quarters over filling, bake in moderate 350 degree oven 35 minutes or until golden brown.
• Brush with warmed sieved apricot jam.

MEAN CHEF'SFLAN DE ALMENDRAS (ALMOND FLAN),

Steps:

• Use a 9 inch round baking pan.
• caramelize the sugar and water on low heat in a stainless steel saucepan.
• When the sugar turns golden, remove from heat and coat the baking pan bottom with the caramel.
• In a blender, mix the rest of the ingredients except the orange until smooth.
• Pour the mixture into the caramelized baking pan and place in a larger pan containing 1 inch of water.
• Bake at 350 degrees for about one hour until top is set and golden.
• Remove pan from the water and allow to cool.
• Place a serving plate over pan and flip over.
• Remove the pan.
• Chill at least an hour before serving.
• Serve with the orange slices as a garnish.

ATKIN'S ALMOND FLAN- LOW CARB

Steps:

• heat oven to 350 pour boiling water into a roasting try until a bit less than half full.
• mix egg yolks, eggs, cream, water, sugar substitute, and extract in a blender until very smooth.
• pour into a 1 quart shallow baking dish.
• place in pan full of water and bake 30-35 minutes until a knife inserted in center comes out clean.
• spray a piece of plastic wrap with cooking spray and place over flan.
• refrigerate for 3 hours garnish with chopped almonds.

ORANGE-ALMOND FLAN

Steps:

• Preheat oven to 350°F.
• In a small heavy skillet (preferably non-stick) without stirring, heat 1 cup of the sugar over medium heat until it begins to melt. Cook and stir for 4 or 5 minutes or until the sugar turns a rich brown. Be careful not to burn. Remove skillet from heat and immediately pour caramelized sugar into an 8-inch round flan mold, cake pan, or casserole dish. Holding dish with pot holders, quickly rotate dish so that the sugar coats the bottom and sides evenly. Set aside to cool.
• In a medium saucepan, mix together remaining 2 cups sugar with 1 cup water. Bring to a boil over medium heat, and boil for 4 minutes. Remove from heat and set aside to cool until lukewarm.
• Whisk together yolks and whole eggs until blended, then pour through a fine mesh strainer into a bowl. Add orange zest, orange juice and ground almonds. Whisk in sugar syrup. Pour into caramel-lined mold, filling to just below rim. Cover mold tightly with foil.
• Place mold into a larger pan. Pour enough hot water into large pan to reach halfway up side of flan mold. Bake until a knife inserted halfway into flan comes out clean, 30 minutes to 1 hour, depending on type of pan and oven used. Do not over bake.
• Allow flan to cool at room temperature, then refrigerate until thoroughly chilled, at least 2 hours. Just before serving, warm base of pan by dipping it briefly in a pan of hot water. Invert onto a plate, and serve immediately.

ALMOND LECHE FLAN

Steps:

• Preheat oven to 350 degrees.
• In a heavy saucepan over medium heat, cook sugar with water, stirring, until melted and light brown.
• Pour into a 8 or 9 inch flan pan or cake mold, tilting to coat the bottom of the pan. Set aside.
• In a bowl, gently whisk together evaporated milk, condensed milk, egg yolks and almond extract, being careful not to incorporate any air into the mixture.
• Pour into prepared pan, and tap on the counter to remove any bubbles.
• Line a roasting pan with a damp kitchen towel.
• Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the baking dish.
• Bake in preheated oven 45 to 50 minutes, until set.
• Let cool completely.
• To unmold, run a knife around the edges of the pan and invert the flan onto a rimmed serving platter.
• Refrigerate 8 hours or overnight before serving.

RICOTTA ALMOND FLAN

Steps:

• Grind almonds in a food processor, then blend in ricotta, sugar, eggs, zest, rum, extract, and nutmeg. Butter a deep dish pie dish, pour in ricotta mixture.
• Bake at 325 for 30-35 mins or until center is set. Cool before cutting into wedges.