Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 15 minutes
Yield: 4 Servings
- 1 medium size lemon
- 4 Tbsp granulated sugar
- 4 eggs
- 2 cups (500 ml) milk
- 1/8 cup granulated sugar
- 3 oz (85 gr) soft turrón (also called turrón blando or turrón de Jijona)*
* Each "bar" or "brick" of soft turrón weighs between 7-10 ounces (200-300 grams), depending on the manufacturer. So, if you do not have a food scale, do your best to estimate the quantity.
Warm water for water bath. Before preparing the flan, pour a few cups of water into a sauce pan and heat on stove, or heat in a glass dish in microwave. Keep warm.
Peel the lemon using a sharp paring knife, being careful to avoid the white pulp underneath the yellow skin. Pour the milk into a medium sauce pan and add the lemon peel. Bring to a boil, then remove from heat and allow the mixture to cool while you prepare the caramel sauce.
Prepare the sauce of caramelized sugar. Place a saucepan over medium heat for 30 seconds. Add the 4 Tbsp sugar, and squeeze the juice from half of the lemon into the pan. With the back of a wooden spoon, keep mixture moving constantly in pan until sugar is completely melted, and of a rich medium brown color (caramelized).
Tip: The sugar will smoke as it burns, so be sure to turn on the extractor fan or open a window.
Carefully spoon caramelized sugar into each of the ramekins or large dish. As the caramel sauce cools, the sugar hardens, so act quickly.
Pre-heat oven to 325F (160C) degrees.
Cut the soft turron into small pieces, approximately 1/2-inch (1.25 cm) and place turron, sugar and eggs into a medium size mixing bowl, or food processor. Using a stick blender or the food processor, blend together. Add the warm milk (after removing the lemon peel) and blend thoroughly.
Bake flan in water bath. Place ramekins into a glass baking dish or roasting pan at least 2-inches deep. Ladle the milk mixture into the ramekins, then pour water until it reaches about 3/4 of the way up the sides of the ramekins. there is about 1/2-inch of water in the 9” x 13” baking dish for boiling water bath. Bake uncovered in water bath for 40-50 minutes, or until a knife comes out clean when inserted in the center.
Note: To ensure the custard does not over-cook, check doneness after 45 minutes, then every 3-5 minutes.
Carefully remove each ramekin from the water bath. Cool on counter until lukewarm, then chill thoroughly in refrigerator about 1 hour.
To Serve: Un-mold by running a knife around the inside edge of the dish. Place a small dessert plate on the top of the ramekin. With one hand under the ramekin and the other on top of the plate, turn over. Tap the ramekin and the flan should drop onto the plate. If it does not, give it one "shake" and you should feel it fall onto the plate. If it is still stubbornly clinging to the ramekin, lift the ramekin off the plate and carefully “prod” the flan out of the ramekin with a small paring knife. It should slide out of the ramekin onto the plate, along with the caramel sauce.
Garnish with ground toasted almonds, and serve.