Almond Flan

1. 1

   Preheat the oven to 325F.

2. 2

   In a small saucepan, bring 1/2 cup sugar and the water to a boil over medium-high heat.

3. 3

   Without stirring, cook until the syrup is a rich amber color, about 8 minutes; brush down the sides of the pan with a wet pastry brush to prevent crystals from forming.

4. 4

   Pour into an 8 x 2-inch round tart pan, swirling to coat the bottom evenly.

5. 5

   Set aside.

6. 6

   In a medium saucepan over medium-high heat, bring the half-and-half and ground almonds just to a boil; remove from heat.

7. 7

   Let steep, covered, 20 minutes.

8. 8

   Strain through a fine sieve into a clean saucepan, pressing with a rubber spatula to extract the liquid; discard the solids.

9. 9

   Whisk the remaining 2/3 cup sugar and the salt into the mixture in the saucepan; bring to a simmer over medium-high heat.

10. 10

    Whisk together the eggs and yolks in a medium bowl.

11. 11

    Whisking constantly, gradually add the half-and-half mixture.

12. 12

    Stir in the amaretto.

13. 13

    Pour through a fine sieve into the prepared pan; place in a roasting pan.

14. 14

    Cover the flan with foil; poke several holes in the foil.

15. 15

    Place the pan in the oven; fill it with boiling water to reach halfway up the sides of the flan.

16. 16

    Bake until just set, 50 to 55 minutes.

17. 17

    Transfer to a wire rack to cool completely.

18. 18

    Cover with plastic wrap; chill overnight.

19. 19

    Run a thin knife around the edge of the flan; invert onto a serving plate.

* Per serving · 4 servings · Values may vary.