Postres
Desserts

Flan Recipe

12 egg whites
1/8 teaspoon salt
1/2 teaspoon cream of tartar
3/4-1 cup sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract

Caramel Recipe

1 1/2 cups sugar
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract

Topping Recipe

1 tablespoon powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup toasted blanched almonds
for garnish

1. Preheat the oven to 350 degs.

2. Place the ingredients
for the caramel in
a heavy saucepan
over medium heat.
Swirl the pan constantly
until the sugar
melts and caramelizes,
turning a light golden brown.

3. Pour into a 2-qt ring mold
or bundt pan
and tilt so that the caramel
covers the bottom and sides.
Set aside.

4. Place the egg whites in a large bowl,
add the salt
and cream of tartar and beat
until the whites
form stiff peaks.
Fold in the sugar,
then add the extracts.

5. Pour this mixture
into the caramel-coated mold.
Set the mold in a larger pan
and pour 1 inch boiling
water into the pan.

6. Place in the oven and
bake for 45-60 minutes.
Do not remove the mold
from the oven immediately;
instead ,turn off the oven
and leave the mold in the oven
with the door open for
10 minutes before taking it out.

7. Then be careful to put
the mold in a spot where
there are no drafts
or extreme temperature changes.
When the mold cools
to room temperature
(about 20 minutes),
unmold the flan onto a platter
and cover with the caramel sauce.

8. To remove any caramel
that sticks to the mold,
place 1 cup water
in the mold and hold it
over a hot burner on the stove,
stirring until
the caramel is loosened;
let cool a little and
pour the diluted caramel
over the flan.

9. To prepare the topping,
beat the cream with a pinch of salt.
When it begins to thicken,
mix in the sugar and extracts.
Beat until stiff.
Spoon dollops of
cream onto the flan
and garnish with
the toasted almond halves.