Turrón-Pudding recipe

Turrón-Pudding recipe

It has probably happened to you that Christmas has come to an end and you have left some nougat uneaten. That's why today we bring you our recipe for Turrón de Jijona Nougat Flan. A recipe that the whole family will love for its flavour and smooth texture. In addition, the nougat, with its high content of almonds and honey, gives the flan a high nutrient content and not too much sugar.

INGREDIENTS

  • Jijona nougat 200 g
  • Whole milk 500 ml
  • Egg 6 pcs
  • Sugar 120 g
  • Liquid caramel to cover the mould

NOUGAT FLAN RECIPE STEP BY STEP

1. Pour the milk, sugar and nougat into a blender and blend until creamy. Leave to rest and meanwhile prepare the liquid caramel directly in the flan mould. To do this, add three tablespoons of sugar and one tablespoon of water, place on the heat and wait for it to change colour. Remove from the heat and spread it so that it covers the base of the mould.

2. In a bowl, beat the eggs without frothing and add the mixture of milk, sugar and nougat, stirring a little at a time. Pour this cream into the mould where we have previously prepared the caramel and cover the mould with aluminium foil.

3. Preheat the oven to 175º and prepare a bain-marie. To do this, place a container with water on a baking tray, which must be large enough to hold the flan mould. Once the oven is hot, place the mould in the pan with water and leave it for approximately 1 hour. To know when the flan is ready, insert a wooden spoon into the flan and when it comes out clean, it means that it has finished curdling.

4. Cover with a damp cloth and leave to cool. Once cold, put it in the fridge until ready to eat. A few hours later it will be perfect to eat, but the next day it will be even more delicious.

Buy artisan nougat

You can buy top quality Jijona nougat in our online shop. Here you will also find other typical Spanish turron such as Alicante turron or Yema Tostada turron.

If you have come this far, it is because you are interested in Spanish cuisine or its culture. If you would like to learn other recipes, you can Subscribe to our Newsletter, through which we keep you informed every week. In our online shop you will find products such as Jamón Serrano, Jamón Pata Negra, products for the preparation of tapas and paellas, Olive Oil or Wines from several regions of the Iberian Peninsula.

Oche Aranda is a Spanish chef, born in Malaga. Trained in several of Spain's best restaurants, such as El Cortijo in the 5 Stars Hotel La Bobadilla (Granada) or Los Girasoles in Alicante. He has also worked with the prestigious Chef Jean-Claude Bourgueil in his restaurant 'Im Schiffchen' in Germany and has been a lecturer in the School of Hospitality in Seville. After accumulating all this experience he decided to lead his own project, opening the restaurant 'el Hans' in Vienna, with which he was awarded with a kitchen hat from the renown Gault-Millau Guide.
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