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  • Passover Desserts - 35

    From Dave Drum@1:2320/105 to All on Sat Apr 20 15:54:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Orange-Almond Flan
    Categories: Deserts. ci, Nuts
    Yield: 9 servings

    3 c Granulated sugar
    8 lg Egg yolks
    4 lg Eggs
    1 tb Grated orange zest
    3/4 c Fresh squeezed orange juice
    3/4 c Whole blanched almonds; fine
    - ground
    +=OR=+
    1 c Fine ground almonds

    Set oven @ 350oF/175oC.

    In a medium saucepan, combine 1 cup sugar with 4 cup
    water. Stir until completely dissolved. Place pan over
    medium heat, stirring constantly, until syrup begins to
    bubble. Stop stirring and allow pan to sit until syrup
    begins to turn golden at edges, brushing down any sugar
    crystals with a brush dipped in cold water. Occasionally
    rotate pan to mix syrup without stirring it, then
    replace over heat. Continue doing this until syrup is
    evenly golden brown. Pour caramel into an 8" round flan
    mold or cake pan, or 10 to 12 3" fluted molds, tilting
    to spread caramel evenly along bottom. Set aside.

    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 or molds,
    filling to just below rim. Cover mold or molds tightly
    with foil.

    Place mold or molds 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.

    Allow flan to cool, 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.

    By: Joan Nathan

    Yield: 8 to 10 servings

    RECIPE FROM: https://cooking.nytimes.com

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