Spanish recipe

Soft Almond Turrón Flan with Caramel

Name: Soft Almond Turrón Flan with Caramel
Prep time: 20 min
Cook time: 70 min
Total time: 510 min
Ingredients: 90 g sugar; 30 ml water; 200 g soft almond turrón; 250 ml whole milk; 250 ml unsweetened evaporated milk; 4 large eggs (about 220 g without shells); 30 g sugar; 1 teaspoon vanilla extract

Homemade egg flan baked in a water bath with soft almond turrón and caramel. A Spanish-inspired Christmas dessert to make the day before.

CiberCubaNovember 11, 2026

AI-generated image.CiberCuba

Preparation20 min
Cooking1 h 10 min
Total time8 h 30 min
Servings8 servings (a flan mold about 20 cm wide and at least 1.2 liters in capacity)
DifficultyMedium

This soft almond turrón flan is a Spanish-inspired dish for the Christmas Eve and New Year's Eve table. It puts holiday turrón to use in an egg flan baked in a water bath.

The turrón dissolves in the hot milk, adding almond flavor and a creamy beige color. When the flan is unmolded, the caramel coats it and forms a sauce for each serving.

It's best made the day before: it needs to cool and rest in the refrigerator, so all that's left to do on the day of the dinner is unmold it.

Ingredients

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For the caramel

90 g sugar
30 ml water

For the flan

Method

Caramel

Preheat the oven to 160 °C with top and bottom heat. Prepare a flan mold about 20 cm in diameter and at least 1.2 liters in capacity, and a deep pan large enough to hold it for the water bath.
Cook the 90 g sugar with the 30 ml water until amber. Pour it into the flan mold and spread the caramel over the bottom, taking care not to touch it.

Flan mixture

Crumble the turrón into small pieces.
AI-generated image.CiberCuba
Gently heat the turrón with the whole milk, evaporated milk, and 30 g sugar, stirring until combined. If any large pieces remain, blend briefly and let cool until lukewarm.
AI-generated image.CiberCuba
Mix the eggs with the vanilla without whipping them. Gradually add the lukewarm milk and turrón mixture, never hot, so the eggs don't set. Let rest for a few minutes and remove the foam from the surface.
AI-generated image.CiberCuba

Baking and resting

Pour the mixture into the flan mold with the caramel. Place it in the pan, add hot water halfway up the sides of the mold, and cover loosely with aluminum foil without sealing it tightly.
AI-generated image.CiberCuba
Bake for about 60 minutes, checking from 50 minutes onward. The edges should be set and the center should have a slight wobble, with no visible liquid. If it needs more time, continue in 5-minute intervals; adjust according to the height and material of the mold.
Remove the flan from the water bath and let it cool for about 60 minutes, without leaving it out of the refrigerator for more than 2 hours. Then refrigerate for at least 6 hours, preferably until the next day.
Carefully loosen the edge with a thin knife and unmold onto a platter with room for the caramel. Slice and serve.

Tips and variations

Turrón: Use soft almond turrón, not hard turrón or peanut turrón. Do not add condensed milk or increase the sugar without reformulating the recipe, as the turrón already adds sweetness.

Doneness: Oven times are approximate and depend on the height and material of your mold. Always check for doneness: set edges, a slight wobble in the center, and no visible liquid. If it needs more time, continue in 5-minute intervals.

Lukewarm mixture: Add the milk and turrón mixture to the eggs only when it is lukewarm, never hot, so the eggs don't set prematurely. Remove the foam before pouring into the flan mold for a smooth finish.

Storage: Always keep it refrigerated and do not leave it out of the refrigerator for more than 2 hours. Unmold it just before serving, onto a rimmed platter with room for the caramel.