Almond Leche Flan

Almond Leche Flan

12
SRAMI97 0

"This is a great flan recipe that you'll love! I grew up around this recipe and I'll bet you'll be serving it again and again!"
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Ingredients

9 h 5 m servings 260 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 260 kcal
  • 13%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 39.7g
  • 13%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 78 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a heavy saucepan over medium heat, cook sugar with water, stirring, until melted and light brown. Pour into a flan pan or cake mold, tilting to coat the bottom of the pan. Set aside.
  3. 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.
  4. 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.
  5. Bake in preheated oven 45 to 50 minutes, until set. Let cool completely.
  6. 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.

Reviews

12
  1. 12 Ratings

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Most helpful positive review

Easy to make. Absolutely delicious and you don't have to wait to eat it. It just mellows out and tastes better if you do!

Most helpful critical review

The Philippine leche flan uses 9-10 egg yolk and 1 tbsp lemon juice added to the melted sugar. Vanilla extract is sometimes used to flavor, never almond extract.

The Philippine leche flan uses 9-10 egg yolk and 1 tbsp lemon juice added to the melted sugar. Vanilla extract is sometimes used to flavor, never almond extract.

easy, but way too much almond, and too sweet. I like a good flan, and almond flavoring, and this was not appealing.

Easy to make. Absolutely delicious and you don't have to wait to eat it. It just mellows out and tastes better if you do!

I have some suggestions: I think 1 tablespoon almond extract is little bit too much; maybe ?teaspoon will be better. Instead of 6 egg yolks, I put 5 whole eggs.

As it stands there is definitely too much almond flavor even for me. I have found that, if it is available where you live, substitute almond liqueur for the flavoring - a little more subtle.

I give a four because the recipe needs help, but if you help it, it's delicious! First of all, try 1-2 teaspoons of almond extract instead of a tablespoon. Second, refer to the Perfect Flan arti...

This did not taste like flan at all. It was way too sweet and had a strange taste to it. I follwed the recipe exactly so I am not sure what happened. If you are looking for a recipe for flan, ...

Good recipe. I'd recommend using more condensed milk though.

i dont know maybe i'm just not a flan person...