Honey-Almond Flan with Bourbon Whipped Cream



Hands-On Time: 20 Minutes
Total Time: 4 Hours, 40 Minutes (Includes Chilling)
Serves: 8

Ingredients
  • ½ C Granulated Sugar
  • 7 Tbsp. Honey, divided
  • 2 C Whole Milk, divided
  • 1¼ tsp. Powdered Unflavored gelatin
  • 1 14-oz. Can Sweetened Condensed Milk
  • 3 Large Eggs
  • 2 Large Egg Yolks
  • ½ tsp. Almond extract
  • ¼ tsp. Salt
  • 1 C Cold Heavy Cream
  • 1 Tbsp. Bourbon
  • 3 Tbsp. Powdered Sugar
  • ¼ C Toasted Sliced Almonds

Preheat oven to 350°F.

Cook granulated sugar in 3-quart saucepan over medium heat, shaking continuously, until sugar melts and turns a light golden brown, 6 to 8 minutes. Slowly stir in 3 tablespoons of the honey. (Mixture will clump a little as you add the honey, but keep stirring gently just until melted.) Remove from heat and immediately pour mixture into a 2½-quart ceramic soufflé dish or 8-inch cake pan. Place dish in a 13x9 inch baking dish.

Place 1 cup of whole milk in a small bowl; sprinkle gelatin over top and let stand 2 minutes.

Blend condensed milk, eggs, egg yolks, almond extract, salt, gelatin mixture, remaining 1 cup of whole milk, and remaining 4 tablespoons honey in a blender until smooth. Pour mixture evenly over sugar mixture in soufflé dish. Add 1 inch of hot tap water to baking dish. Cover both dishes loosely with aluminum foil.

Bake until flan is slightly set, about 50 minutes (flan should jiggle when pan is shaken). Remove soufflé dish from water bath; place on a wire rack and let cool 30 minutes. Cover and chill 3 hours.

Beat heavy cream and bourbon with an electric mixer on medium-high speed until foamy, about 1 minute. Gradually add powdered sugar, beating until soft peaks form, about 1 minute more.

Just before serving, run a knife around the edges of flan to loosen and invert onto a serving plate. Serve flan topped with whipped cream and toasted almonds.
  
Tip: Unmold the flan right at the dinner table. Stash the whipped cream in the fridge during dinner and give it a quick stir before serving.

This recipe was found in the March 2017 edition of Real Simple magazine.


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