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Chef Bren's Lemon Almond Flan

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Daytime

Published: May 27, 2009

Updated: 06/30/2009 06:00 am

Ingredients:

· 3 eggs
· 1 can of sweetened condensed milk
· 6 tbsp. sugar
· 1/2 cup of whole milk or water

· 1 tsp. vanilla extract
· 1/2 tsp. lemon extract

· 1/2 tsp. almond extract
· 1-2 tbsp grated almond

· 2 tsp. of zest from one lemon

Extra gear:

· Flan pan or large saucepan for Maria water bath

Instructions:

In a bowl, whisk eggs well. Stir in condensed & whole milk, extracts, lemon zest and grated almond. Whisk for about 2 minutes. Set aside. Add sugar to the flan mold and bring to medium-high heat. Stir constantly until all of sugar has melted down to a golden caramel. Do not allow the color of the sugar to become too dark. Using heat resistant glove or two kitchen towels, carefully coat the entire sides of the flan mold with the caramelized sugar (I suggest using a brush if you are not experienced in handling extremely hot caramel). Let sit for 2-3 minutes. Add mixture to flan mold.

If you have a traditional pan that does not have a lid, cover tightly with aluminum foil. If using a more updated version, close lid and shut tight. Add 2 cups of water to large saucepan and gently place flan pan into Maria bath. Bring to boil for 60 minutes or until fully cooked. If firm, bring heat to low and let simmer for 5 minutes. Remove flan pan from Maria bath and discard excess water from saucepan.

Do not remove flan from pan. Refrigerate for 4-5 hours or overnight. You can also make the flan one day in advance. To serve, using a butter knife, loosen the sides of the flan all the way around. Take a large plate, place upside down on top of flan and flip! Be careful not to waste any of the caramel sauce.

Serves 6-8.

recipe by Bren Herrera
Flanboyanteats.com
Cuban & Latin fusion cuisine

Bren Herrera
Personal Chef. Artist. Traveling Writer.
FlaNboyant Eats: Cuban & Latin Fusion Cuisine

www.flanboyanteats.com

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