Cinnamon & Almond Flan Recipe
This Cinnamon & Almond Flan recipe is easily right at the top of my most loved recipe list. Get all set to serve Cinnamon & Almond Flan as a Dessert today. Spread the taste by sharing this Cinnamon & Almond Flan recipe with your friends.
Ingredients
1-2/3 cups (250 g) all-purpose flour
Pinch of salt
1/2 cup plus 1 tablespoon (125 g) margarine, cut in small pieces
1/4 cup plus 2 tablespoons (75 g) sugar
1 egg
3 to 5 tablespoons (50 to 75 ml) ice water
Filling:
3 eggs
1/2 cup (125 ml) whipping cream
1/2 cup (125 ml) milk
3/4 cup (150 g) sugar
Pinch of salt
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1-3/4 cups (200 g) ground almonds
About 1 cup (60 g) plain cookie crumbs
1/3 cup (50 g) finely chopped candied lemon peel
Directions
To make pastry, sift flour and salt into a medium bowl.
Using a pastry blender or 2 knives, cut in margarine until evenly distributed and mixture resembles breadcrumbs.
With a fork, lightly mix in sugar, egg and enough ice water to make a dough.
Press dough into a ball and wrap in foil or plastic wrap.
Refrigerate 30 minutes.
Preheat oven to 400°F (205°C).
On a floured surface, roll out dough to fit a 10-inch (23-cm) flan tin with a removable bottom.
Place dough in tin without stretching.
Bake blind 10 minutes.
Do not turn off oven.
To make filling, beat eggs, cream, milk, sugar, salt, cinnamon and baking powder in a medium bowl.
Stir in almonds, cookie crumbs and candied peel.
Spread filling evenly in pastry shell.
Bake flan 45 to 50 minutes or until filling is firm.
Cool slightly in tin then transfer to a rack to cool completely.
Using a pastry blender or 2 knives, cut in margarine until evenly distributed and mixture resembles breadcrumbs.
With a fork, lightly mix in sugar, egg and enough ice water to make a dough.
Press dough into a ball and wrap in foil or plastic wrap.
Refrigerate 30 minutes.
Preheat oven to 400°F (205°C).
On a floured surface, roll out dough to fit a 10-inch (23-cm) flan tin with a removable bottom.
Place dough in tin without stretching.
Bake blind 10 minutes.
Do not turn off oven.
To make filling, beat eggs, cream, milk, sugar, salt, cinnamon and baking powder in a medium bowl.
Stir in almonds, cookie crumbs and candied peel.
Spread filling evenly in pastry shell.
Bake flan 45 to 50 minutes or until filling is firm.
Cool slightly in tin then transfer to a rack to cool completely.
