The almond flan is easy to make, it tastes amazing, and all it takes is a few ingredients, like eggs, milk, almonds, and a little time. Flan can be found everywhere in Spain, but it is not so difficult to make at home.
It ends perfectly with any meal because, although it is sweet, it is a light, airy, creamy dessert. Let’s go to the preparation of perhaps the most popular dessert in Spain, Flan.
- 400 ml milk
- 250 ml sweet sour cream
- 2 pack bourbon-vanilla puddings
- 3 tbsp cornstarch
- 2 egg yolks
- 75 g sugar
- 1 tbsp almond extract
- 30 g ground almonds
- 50 g unsalted butter
- Mix the finished vanilla pudding mixture with 100 ml of cold milk and sugar.
- Add the rest of the milk to the cooking pot and put on a low heat, then add the sweet cream and let it cook gently.
- Add the pudding mixture to the hot mixture of milk and sweet cream and mix everything while still cooking. Add egg yolk and cornstarch. Continue to stir constantly. When the mixture thickens, remove from the heat and allow to cool slightly
- Add butter and almonds to the pudding, mix well.
- Pour the pudding into the bowls you want and leave to cool in the fridge for a few hours, at least 4 hours, and preferably overnight. Cover the dish with flank transparent foil.
- Take the finished flan out of the molds, shape the flan with a spatula because it is very creamy, and then decorate with blueberries, blackberries, raspberry topping, almond leaves, mint leaves.
Almond flan introduction
Flan is one of the most popular delicacies in Spain. It is prepared in various flavors and textures, depending on the local flavors and agricultural products of each different region. It has a very thick and creamy structure, a delicacy with a rich taste.
Spanish “pastels” or pastry shops are amazing. There are several on each block, and as you pass by, you’ll see beautiful, handmade cakes and cookies. In addition to fancy cakes, there are many classic or traditional Spanish desserts such as Turrón, Mantecados, then Crema Catalana or Catalan Cream is the Catalan version of the creamy and tender crème brulée. There’s also the inevitable Churros, it’s fried dough, which looks almost like fries. The best way to explain them is to say that they are the Spanish equivalent of a donut. Instead of a small donut-like ring, the “churro” is normally long and relatively straight, with ridges. Spanish flint, called “natillas”, is one of the foods that many Spanish adults recall from their childhood.
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