Ingredients

serves 12

　　1/2 cup plus 2/3 cup sugar

　　2 tablespoons water

　　4 cups half-and-half

　　6 ounces blanched whole almonds (about 3/4 cup), toasted and finely ground

　　Pinch of salt

　　3 large whole eggs

　　6 large egg yolks

　　3 tablespoons amaretto

　　

Step 1

Preheat the oven to 325°F. In a small saucepan, bring 1/2 cup sugar and the water to a boil over medium-high heat. Without stirring, cook until the syrup is a rich amber color, about 8 minutes; brush down the sides of the pan with a wet pastry brush to prevent crystals from forming. Pour into an 8 × 2-inch round tart pan, swirling to coat the bottom evenly. Set aside.

　　

Step 2

In a medium saucepan over medium-high heat, bring the half-and-half and ground almonds just to a boil; remove from heat. Let steep, covered, 20 minutes. Strain through a fine sieve into a clean saucepan, pressing with a rubber spatula to extract the liquid; discard the solids.

　　

Step 3

Whisk the remaining 2/3 cup sugar and the salt into the mixture in the saucepan; bring to a simmer over medium-high heat. Whisk together the eggs and yolks in a medium bowl. Whisking constantly, gradually add the half-and-half mixture. Stir in the amaretto. Pour through a fine sieve into the prepared pan; place in a roasting pan.

　　

Step 4

Cover the flan with foil; poke several holes in the foil. Place the pan in the oven; fill it with boiling water to reach halfway up the sides of the flan. Bake until just set, 50 to 55 minutes. Transfer to a wire rack to cool completely. Cover with plastic wrap; chill overnight. Run a thin knife around the edge of the flan; invert onto a serving plate.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.