Today, I bring you an easy and delicious dessert made with almonds and topped with a black plum sauce that gives it a special flavor, perfectly complementing the other ingredients in this white flan. If you can’t find almond powder, you can process toasted, skinless almonds to achieve the same result. The secret to this white flan lies in the combination of ingredients and the texture provided by unflavored gelatin. This is a classic dessert...
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Place the dried black plums in a bowl and cover them with water. Let them soak until they are hydrated.
In a separate bowl, combine the almond powder and sugar. Add the milk and mix everything well.
In a medium saucepan, dissolve the gelatin in the water. Heat over low heat, and once it is warm, remove it from the heat and stir until the gelatin is fully dissolved.
Add the almond-sugar-milk mixture to the dissolved gelatin, mixing well to incorporate all the ingredients.
Return the saucepan to low heat, stirring constantly, and remove it just before it begins to boil.
Pass the mixture through a fine strainer to ensure a smooth texture.
Pour the flan mixture into a mold that has been lightly moistened with cold water.
Cover with plastic wrap and refrigerate for about two hours or until set.
In a small saucepan, place the hydrated plums, sugar, and water.
Bring to a boil and let it simmer for 5 minutes. Remove from heat and allow the sauce to cool.
If you can’t find almond powder, you can process toasted, skinless almonds to achieve the same result.
Make sure to strain the flan mixture to achieve a smooth and creamy texture.
Lightly moisten the mold with cold water to make it easier to unmold the flan.
For a richer flavor, you can use whole milk instead of regular milk.
Can I use a different type of nut powder instead of almond powder?
Yes, you can substitute almond powder with other nut powders like hazelnut or cashew, but it will slightly alter the flavor.
How long does the flan need to set in the refrigerator?
The flan needs to set in the refrigerator for about two hours or until it is firm.
Can I make the plum sauce in advance?
Yes, you can prepare the plum sauce in advance and store it in the refrigerator for up to 3 days.
What can I use if I don’t have unflavored gelatin powder?
You can use agar-agar as a vegetarian substitute, but follow the package instructions for the correct ratio.
Can I use fresh plums instead of dried plums for the sauce?
Yes, you can use fresh plums, but you may need to adjust the sugar and cooking time to achieve the desired consistency.
