Whenever I turn out a successful flan, I always feel like I’ve gotten lucky. Made with with relatively few ingredients, they should be simple but that’s not always the case. I recently tried to make a Mexican flan imposible (part custard, part chocolate) that turned out to be – well – impossible. This week, I was determined make this almond-orange flan for the Cooking Channel’s Devour the Blog dairy-free for Passover. Making flan without my go-to cans (part condensed milk, part evaporated milk) was unnerving, but I had a feeling it would work out in the end. I was due.
Like the use of almond milk – must try
I love flan. It’s one of my favorite desserts, and this version sounds delicious.
i don’t know how i feel about this variation on flan. however, i DO love a good chocoflan with cajeta!!
You did an amazing job, Sofia! This flan is gorgeous and looks perfectly baked.
What a glorious looking flan!
Stunning colour – it makes me want to devour it immediately. What a triumph. And orange and almond are perfect mates. Thank you for this.