Making the perfect Almond-Orange Flan for Passover should only take approximately 6 hr 40 min . It’s considered an Intermediate level recipe. Below are the ingredients and directions for you to easily follow. The Almond-Orange Flan for Passover recipe can feed your family for 6 to 8 servings.
There are many different ways to make this Almond-Orange Flan for Passover recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Cookware items below that might be necessary for this Almond-Orange Flan for Passover recipe.
Almond-Orange Flan for Passover Popular Ingredients
- 1 1/4 cups of sugar, divided
- 1 1/2 cups unsweetened plain almond milk
- 1/2 cup orange juice
- 1/2 cup sliced raw almonds
- 4 large egg yolks
- 2 large whole eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- Zest from 1 large orange
Steps for making Almond-Orange Flan for Passover
- Preheat the oven to 350 degrees F.
- Pour 3/4 cups of sugar into round metal flan mold. Place over medium heat and carefully move the pan frequently, without stirring, until it takes on an amber hue. Off heat, swirl the caramel so that the bottom and sides are lightly covered. The caramel will be very hot. Set aside to cool.
- Add the remaining 1/2 cup of sugar, almond milk, orange juice, sliced almonds, egg yolks, eggs, vanilla, salt, and zest to a blender and mix on lowest setting until blended.
- Carefully pour the custard into prepared mold and cover tightly with aluminum foil. Place the prepared mold in a larger roasting pan. Pour enough hot water into the pan so that it comes halfway up the sides of the mold. Place the pan in the oven and bake for 60 to 75 minutes until a knife inserted into the center comes out clean though it may still appear wobbly.
- Allow to cool completely inside the water bath then refrigerate covered at least 4 hours or overnight.
- To un-mold the flan, run a thin knife along the side of mold. Gently shake to loosen. Invert a large plate over the flan and quickly invert the mold in one motion. The flan will gently drop onto the plate and the caramel will flow out so allow extra space around the flan.
Popular Categories for this Recipe
- Passover – Passover, also called Pesach (/ˈpɛsɑːx, ˈpeɪ-/; Hebrew: פֶּסַח Pesaḥ), is a major Jewish holiday that celebrates the exodus of the Israelites from slavery in Egypt, which occurs on the 15th day of the Hebrew month of Nisan, the first month of Aviv, or spring. The word Pesach or Passover can also refer to the Korban Pesach, the paschal lamb that was offered when the Temple in Jerusalem stood; to the Passover Seder, the ritual meal on Passover night; or to the Feast of Unleavened Bread. One of the biblically ordained Three Pilgrimage Festivals, Passover is traditionally celebrated in the Land of Israel for seven days and for eight days among many Jews in the Diaspora, based on the concept of yom tov sheni shel galuyot.As recounted in the Book of Exodus, God commands Moses to tell the Israelites to mark a lamb’s blood above their doors in order that the Angel of Death will pass over them (i.e., that they will not be touched by the death of the firstborn). Pharaoh orders the Israelites to leave, taking whatever they want, and asks Moses to bless him in the name of the Lord. The passage goes on to state that the passover sacrifice recalls the time when the LORD “passed over the houses of the Israelites in Egypt”. This story is recounted at the passover meal in the form of the Haggadah, in fulfillment of the command “And thou shalt tell (Higgadata) thy son in that day, saying: It is because of that which the LORD did for me when I came forth out of Egypt.”The wave offering of barley was offered at Jerusalem on the second day of the festival. The counting of the sheaves is still practiced, for seven weeks until the Feast of Weeks on the 50th day, the Pentecost.Nowadays, in addition to the biblical prohibition of owning leavened foods for the duration of the holiday, the Passover Seder is one of the most widely observed rituals in Judaism.
- Almond Recipes
- Nut Recipes
- Fruit – In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world’s agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.In common language usage, “fruit” normally means the fleshy seed-associated structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term “fruit” also includes many structures that are not commonly called “fruits”, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.
- Orange Recipes
- Dessert – Dessert (/dɪˈzɜːrt/) is a course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Central Africa and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal.The term dessert can apply to many confections, such as biscuits, cakes, cookies, custards, gelatins, ice creams, pastries, pies, puddings, macaroons, sweet soups, tarts and fruit salad. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts.
- Gluten Free – A gluten-free diet (GFD) is a nutritional plan that strictly excludes gluten, which is a mixture of proteins found in wheat (and all of its species and hybrids, such as spelt, kamut, and triticale), as well as barley, rye, and oats. The inclusion of oats in a gluten-free diet remains controversial, and may depend on the oat cultivar and the frequent cross-contamination with other gluten-containing cereals.Gluten may cause both gastrointestinal and systemic symptoms for those with gluten-related disorders, including coeliac disease (CD), non-coeliac gluten sensitivity (NCGS), gluten ataxia, dermatitis herpetiformis (DH), and wheat allergy. In these people, the gluten-free diet is demonstrated as an effective treatment, but several studies show that about 79% of the people with coeliac disease have an incomplete recovery of the small bowel, despite a strict gluten-free diet. This is mainly caused by inadvertent ingestion of gluten. People with a poor understanding of a gluten-free diet often believe that they are strictly following the diet, but are making regular errors.In addition, a gluten-free diet may, in at least some cases, improve gastrointestinal or systemic symptoms in diseases like irritable bowel syndrome, rheumatoid arthritis, or HIV enteropathy, among others. There is no good evidence that gluten-free diets are an alternative medical treatment for people with autism.Gluten proteins have low nutritional and biological value and the grains that contain gluten are not essential in the human diet. However, an unbalanced selection of food and an incorrect choice of gluten-free replacement products may lead to nutritional deficiencies. Replacing flour from wheat or other gluten-containing cereals with gluten-free flours in commercial products may lead to a lower intake of important nutrients, such as iron and B vitamins. Some gluten-free commercial replacement products are not enriched or fortified as their gluten-containing counterparts, and often have greater lipid/carbohydrate content. Children especially often over-consume these products, such as snacks and biscuits. Nutritional complications can be prevented by a correct dietary education.A gluten-free diet may be based on gluten-free foods, such as meat, fish, eggs, milk and dairy products, legumes, nuts, fruits, vegetables, potatoes, rice, and corn. Gluten-free processed foods may be used. Pseudocereals (quinoa, amaranth, and buckwheat) and some minor cereals are alternative choices.
- Low Sodium
You might need the following Cookware
In this section we’ve listed Cookware items that might be helpful to make this Almond-Orange Flan for Passover recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
