Vanilla Almond Flan

Name: Vanilla Almond Flan
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 1 1/4 cups of granulated sugar; 2 cups Almond Breeze Almondmilk Cashewmilk Blend; 4 egg yolks; 2 eggs; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1/2 cup Blue Diamond Honey Roasted almonds; 1/2 cup raspberries for garnish; mint sprigs for garnish; cooking spray

User Reviews

4.3

27 reviews

Good

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
8 servings
Calories
130 kcal
Course
Dessert
Cuisine
American

Vanilla Almond Flan

Benson Pickett

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This rich and creamy flan is flavored with vanilla and almonds and is finished off with chopped honey roasted almonds and raspberries.

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Ingredients

Servings

1 1/4 cups of granulated sugar divided use
2 cups Almond Breeze Almondmilk Cashewmilk Blend can use regular or unsweetened
4 egg yolks
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup Blue Diamond Honey Roasted almonds coarsely chopped
1/2 cup raspberries for garnish optional
mint sprigs for garnish optional
cooking spray

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Instructions

Preheat the oven to 350 degrees F.
Pour 3/4 cup of sugar into a small saucepan. Place over medium heat and carefully move the pan frequently, without stirring, until it takes on a deep amber hue. Pour into the bottom of an 8 inch cake pan coated with cooking spray. Set aside to cool.
Add the remaining 1/2 cup of sugar, almond milk, egg yolks, eggs, vanilla and salt to a blender and mix on lowest setting until blended.
Carefully pour the custard into the prepared pan and cover tightly with aluminum foil. Place the prepared mold in a larger rectangular pan. Pour enough hot water into the pan so that it comes halfway up the sides of the cake pan. Place the pan in the oven and bake for 60 to 75 minutes until a knife inserted into the center comes out clean - flan may still jiggle a little which is fine.
Allow to cool completely inside the water bath then refrigerate covered at least 4 hours or overnight.
To unmold the flan, run a thin knife along the side of pan. Gently shake to loosen. Invert a large plate over the flan and quickly invert the mold in one motion. Top with chopped almonds and raspberries. Garnish with mint if desired. Cut into wedges and serve.

Notes

Make Ahead: The flan can be made 2 days before you plan to serve it.

Nutrition Information

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Calories 130kcal (7%) Carbohydrates 11g (4%) Protein 5g (10%) Fat 8g (12%) Saturated Fat 1g (5%) Cholesterol 139mg (46%) Sodium 146mg (6%) Fiber 2g (8%) Sugar 8g (16%)