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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