Spanish Orange-Almond Flan Recipe- The Bossy Kitchen (2024)

Spanish Orange-Almond Flan Recipe is a beautiful dessert with layers of almond cake, custard, and caramel that are separated magically in the oven while baking.

I have a lot of Spanish recipes on my blog. I love Spanish cuisine and find it suitable for my way of cooking.

Many recipes are easy to make, use simple ingredients, and are ready in no time. Try this Tarta de Santiago, Migas With Spanish Chorizo or Ensaladilla Rusa, to see what I am talking about.

This flan recipe I am sharing with you today fits my preference for these types of recipes.

Why I love this recipe:

• Gluten-free and also dairy free. This Spanish Orange Almond Flan recipe is gluten and dairy-free, which makes it a perfect dessert for those with dietary restrictions or allergies.
• Unique flavor profile: This recipe offers a unique combination of flavors and textures. The sweetness of the caramel, the nuttiness from almond flour, and the tanginess from the orange juice and zest create a complex and refreshing flavor palette.
• Simple yet elegant: Despite its gourmet appearance, this recipe does not require complex cooking skills or hard-to-find ingredients. It's fairly straightforward to make, yet the final result is visually appealing and tastes luxurious. It is a perfect recipe for entertaining guests, contributing to a potluck, or simply enjoying a fancy dessert at home.

Ingredients

• Granulated sugar: This is used to create the caramel and the syrup that sweetens the flan. Granulated sugar caramelizes beautifully, giving a rich flavor and golden color. If you're looking to substitute, coconut sugar or brown sugar can be used, but keep in mind they may alter the flavor profile slightly.
• Water: Used in the syrup to dissolve the sugar.
• Egg yolks & whole eggs: They provide structure and a creamy texture to the flan. They're also the primary source of fats in this dairy-free recipe. It's difficult to substitute eggs in flan recipes because they play a crucial role in achieving the right texture, but if necessary, you could use a product like Just Egg as a vegan alternative. However, this will change the taste and texture significantly.
• Almond flour: It provides a subtle nutty flavor and contributes to the overall structure of the flan. If almond flour isn't available, you could use finely ground almonds. Other nut flours, like hazelnut flour, could also work but will change the taste.
• Orange juice & zest: The zest and juice give this flan a bright, citrusy flavor, which contrasts nicely with the richness of the eggs and sugar. If oranges aren't available, you could substitute them with other citrus fruits like lemons or tangerines.

How this flan separates into layers

During baking, the composition separates into these three beautiful layers of goodness.

When flipped upside down, the same way as you would do with any flan,you end up with a base of athin almond cake, flan in the middle, and gooey, delicious caramel syrup on top.

This magical layering effect on the flan can be attributed to a couple of factors:

Density: The ingredients used in this recipe have different densities. The egg and sugar mixture is denser than the almond flour and orange mixture.

When combined and heated, these ingredients tend to separate, with the denser mixture sinking to the bottom (which becomes the top when inverted after cooking) and the lighter one rising to the top.

Caramelization and syrup: The caramel layer formed at the bottom of the pan, and the syrup added to the egg mixture also contribute to the layering.

During baking, the caramel stays mostly at the bottom due to its high sugar concentration and forms a separate layer.

The syrup incorporated into the mixture gives the flan body and forms the main custard layer.

Expert Tips

To bake a succesful Spanish Orange-Almond Flan follow these tips:

Temper the eggs properly: When adding the hot syrup to the eggs, it's important to do this slowly and while continuously whisking.

This process, known as tempering, gradually raises the temperature of the eggs and prevents them from curdling or scrambling.

If the syrup is added too quickly, it can cook the eggs, resulting in a grainy texture in your flan.

Use a water bath: Baking the flan in a water bath, or bain-marie, is key to achieving its smooth, creamy texture.

The water bath ensures gentle and even cooking, which is critical for custard-based desserts like flan.

Ensure the water is hot when you pour it into the baking pan and that it comes up about halfway on the sides of your flan molds or pan.

Chill thoroughly before serving: While it may be tempting to dig in as soon as the flan is cooled, chilling it in the refrigerator for at least 2 hours (or even better, overnight) will give it the perfect texture and firmness.

The chilling process allows the flan to fully set and the flavors to further develop, making it even more delicious.

Recipe FAQs

Do you want another dessert recipe that separates during baking? Try this Vanilla Magic Custard Cake.

I used 6oz size ramekins, by the way.

No matter how you make it, if you love flan or magic desserts, you should add this recipe to your collection. It's a must! See you next time!

Interested in more Spanish Recipes?

Carne Con Tomate(Meat in Tomato Sauce)

Spanish Cod In Tomato Sauce

Spanish Almond Cake Recipe- Tarta de Santiago

📖 Recipe