Jijona Almond Nougat Flan

Name: Jijona Almond Nougat Flan
Total time: 4500 s
Yield: 6 servings
Ingredients: 1 bar (about 8.8 oz/250 grams) soft almond nougat (Jijona turrón); 4 tablespoons sugar; 2 cups whole milk (about 500 ml); 6 eggs; 5 tablespoons sugar; 1 tablespoon water

javilowin @cook_9148682

Madrid, España

This is simply a classic Christmas dessert, and I love it!

javilowin @cook_9148682

Madrid, España

This is simply a classic Christmas dessert, and I love it!

Saved

Ingredients

1 hour 15 minutes

6 servings

1 bar(about 8.8 oz/250 grams) soft almond nougat (Jijona turrón)
4 tablespoonssugar
2 cupswhole milk (about 500 ml)
6eggs
For the caramel:
5 tablespoonssugar
1 tablespoonwater

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Steps

1 hour 15 minutes

1

In a skillet, combine the sugar and water over medium heat until it turns into caramel.
2

Don’t let it get too dark—just a nice caramel color so it doesn’t taste bitter. Pour the caramel into the mold.
3

Cut the nougat into small pieces. Blend the nougat, sugar, and 6 eggs together (I used an immersion blender, but any blender works well).
4

Before blending, add just 6 tablespoons of the total milk to help make a smooth sauce without lumps. Start blending.
5

Blend until the mixture is completely smooth and lump-free.
6

Now add the rest of the milk and blend very well.
7

Pour the mixture into the mold. Place the mold in a preheated oven at 350°F (180°C), using a water bath (bain-marie).
8

Bake for 1 hour and 15 minutes. Check doneness by inserting a toothpick; it should come out clean.
9

Let the flan cool completely at room temperature. Once cool, cover tightly with plastic wrap and refrigerate for at least 4 hours.
10

To unmold, carefully loosen the edges, then invert the flan and gently tap to release it.