Flan

1. 1

   Measure 3 tbsp sugar into an 8 inch layer cake pan. Place over heat and stir constantly until the sugar melts and turns a dark caramel color. Let it cool until the caramel hardens.

2. 2

   Preheat the oven to 325 degrees.

3. 3

   Put 3 ounces of blanched almonds in a blender. Blend on high speed for 3 seconds. Leave the nuts in the blender container.

4. 4

   Add 1 1/3 cups condensed milk, 3/4 cup cream, 3 whole eggs and 3 egg yolks. Stir to mix, then blend on high speed for 8 to 10 seconds.

5. 5

   Empty into the caramelized pan, set pan in a larger pan containing about 1/2 inch hot water, and bake for 45 minutes, or until set at 325 degrees.

6. 6

   Cool and place in the refrigerator. Do not remove from the pan until the following day.

7. 7

   Invert the flan onto a chilled platter -- it should slip out easily.

* Per serving · 4 servings · Values may vary.

No additional tips available.