Wow! Where have you been all my life, Almond Leche Flan?!?!

When I first saw the  Have the Cake challenge for April I had my doubts. Flan??? I have lived a very sheltered life (Hah!) and didn't know what "flan" was, what went in it, how to make it, nada. No clue. So, I read several of the recipes that Jen of pieces of me posted and thought "I can do this". And,  I did. :)


I chose the flan recipe Almond Leche Flan. (I'm too lazy to type all that when I can just post a link...hope that's okay!)It was the word almond that grabbed me. I love almonds and use them whenever I can. I eat almonds almost every day in my yogurt. And, use them in biscotti, cookies, cakes...you get the idea. So, Almond flan it was. Though I did consider the coconut version that Jen made, but figured I would try a different one.  I had everything I needed in the cupboard and fridge to put this together. I decided to make it last night, after dinner and after I had baked a batch of Chocolate Almond Biscotti (which were delicious I might add). I ended up staying up until about 2:00 this morning. Between baking and cooling, and making the caramel twice because it seized up the first time. :}

This was really easy to put together, other than the caramel making part, and I seem to have trouble making caramel right the first time. Last time I had to make caramel for something (I think it was a Double Crusted Caramel Apple Pie) I had to make it twice. Gotta' figure out what I do wrong the first time so I don't have to throw the first batch into the trash.


I mixed the evaporated milk, sweetened condensed milk, egg yolks and almond extract very carefully, trying not to get any air into the mixture. I used a fine mesh sieve to pour the liquid into the prepared dish. The prepared dish was an 8" cake pan that I had poured the caramel into the bottom of and left on a burner set to low to keep warm until the flan mixture was ready to pour into it.


I also did the towel in the bottom of a roasting pan half filled with water method. I thought about skipping it, but was afraid it might not turn out and by now it was going on 11 at night and I didn't want to have invested all that time and have to redo everything the next day.


Baked the flan for the 50 minutes called for in the recipe and pulled it from the oven to cool. I unmolded it after a couple of hours and it looked perfect! I was so thrilled! I wanted to try it right then and there, but it recommends refrigerating it for 8 hours so I showed some self-control and went to bed. With my kitchen in shambles. From making dinner, then biscotti, and then the flan.  I don't often do that, leave my kitchen looking like this....

but, I was really tired by 2ish and just wanted to get to bed. Figured I would deal with the mess today. Which I did and now my kitchen looks like this...

much better. :)


Tried the flan for breakfast.  Whhhaaaat?! There's eggs in it. And, eggs are a breakfast food. :)  It was unbelievable! I don't think I have ever tasted anything as silky smooth or as creamy before. The almond flavor hits you first, and then the sweetness of the caramel slips into the mix and...oh my! I actually closed my eyes and moaned a little as I tasted the first bite. It is definitely a "savor in your mouth" kind of dessert. I don't know if the hubby will like it or not. It might be too creamy, too light for him. He is more a cake/cookie man. But, I will try and update later once he tries it. I kind of hope he doesn't like it. Then it will all be for me! Maw hahahaha! Oh, sorry. Got carried away. :}