This baked Jijona nougat flan sets with real eggs rather than an instant dessert powder. We adapted this traditional-style recipe from our archive of cooking with Spanish nougat. A gentle water bath gives a soft, smooth custard with toasted almond flavour.
Ingredients
Step-by-step method
Preheat the oven to 160°C, conventional top-and-bottom heat. Put individual flan moulds inside a deep roasting tray.
Place the 80 g sugar and two tablespoons water in a heavy-bottomed pan. Cook until amber and immediately, very carefully, divide the hot caramel between the moulds. Hot caramel can cause serious burns.
Beat the five eggs gently. Add condensed milk, whole milk, nougat cream and a pinch of salt without whipping excessive air into the mixture.
Briefly blend if the nougat forms lumps. For a very smooth result, strain; doing so may remove some characteristic almond particles.
Pour the custard over the caramel in the moulds.
Pour hot water into the roasting tray until it reaches roughly halfway up the moulds. Bake for approximately 45–60 minutes, checking earlier if using small moulds. The edges should be set and the centre should still wobble slightly; ensure the custard is fully and safely cooked.
Remove the moulds carefully and cool promptly, without leaving egg-and-milk custard for extended periods at room temperature. Refrigerate for at least four hours.
Run a thin knife around the edge, invert onto a plate and let the caramel flow over the chilled flan.
Timing and portions
Makes approximately eight small flans. Active preparation: 15 minutes. Baking: roughly 45–60 minutes. Chilling: at least four hours.
How to avoid bubbles and a grainy custard
Low, gentle heat is essential. An overheated oven can make the custard boil and turn porous. Avoid vigorous whisking. Nougat and sweetened condensed milk already add considerable sweetness.
Can you replace nougat cream with a soft Jijona bar?
Yes. Crumble the bar and blend it thoroughly with the milk. Adjust the mixture only after checking how the product's fat and sugar content affect its texture.
Baked flan versus quick flan
This version sets with eggs in the oven. Quick recipes made with cuajada or prepared setting powder follow a different method.
For restaurants and catering
Small moulds help control portions and baking time. Record the batch, chill it safely, and unmould only the amount required for service. Orange segments offer a fresh alternative to whipped cream.
Allergens and storage
Contains eggs, milk and almonds. Check the actual nougat for additional allergens. Keep the flan refrigerated and follow your food-safety procedures.
Nougat for professional pastry kitchens.