Menu Note: This is one of the dishes on Christmas Menu 2011.
- 1 lemon
- 120 cc (or ½ cup) of unsalted Marcona almonds
- 700 ml (or 3 cups) of soy milk (containing about 6 g of sugar per cup)
- 6 eggs
- 60 ml (or ¼ cup) of almond liqueur, such as Amaretto
- 250 cc (or 1 cup) of Demerara sugar
- Place into the over a baking pan large enough to hold 6 oven-proof ramekins and deep enough to hold water as well as the ramekins. Half-fill the baking pan with water.
- Warm up the oven to 175°C (or 350°F).
- Wash the lemon and grate the zest on a fine grater.
- Grind the almonds finely in a spice grinder or similar machine.
- Warm the soy milk gently in the microwave or in a saucepan.
- Break 2 eggs into a bowl or blender; separate the yolks and whites of the 4 remaining eggs, and add the yolks to the bowl or blender.
- Whisk or blend the eggs slightly, add the warm milk, lemon zest, ground almonds, almond liqueur, and a pinch of salt, and mix thoroughly.
- Place the sugar into a clean saucepan and heat it gently, stirring, until it melts and you see small bubbles forming.
- Remove the pan immediately from the stove top and distribute the caramelized sugar among three or four oven-proof ramekins (these are for non-diabetics).
- Immediately, taking care not to burn your fingers, tilt and roll the ramekins to coat part of the sides with the sugar, which should very soon harden to toffee.
- Smear butter around the insides of the remaining two or three ramekins.
- Pour 175 ml (or ¾ cup) of the milk-and-egg mixture through a sieve into each of the ramekins, saving any almond meal that stays in the bottom of the sieve.
- Carefully, place the ramekins into the now-hot water in the baking pan and bake them at 175°C (or 350°F) for 30 minutes.
- Gently spoon the almond meal from the sieve over the tops of those custards that have no caramelized sugar.
- Bake for another 10 minutes and check for doneness—the top of a custard should bounce back but not ripple when tapped lightly with a spoon. Remove the ramekins from the oven when they pass this test.
- Cool the ramekins then cover and chill overnight.
- Serve the no-sugar-added, almond-topped custards in the ramekins. (These can also be served warm on the day they are made.)
- Serve the flans by inverting each ramekin on a dessert plate, allowing the custard to unmold and the caramelized sugar to flow over and around it.