Coffee Flan Recipe2014-08-01
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Here is a way to get your coffee and dessert all in one. Try our coffee flan recipe for your after dinner dessert. You love the rich coffee flavor with a hint of Kahlua. You will be surprised at how easy flan recipes are to make.
Flan is one of the most common desserts in Latin America and a very versatile dish at that. You can find flan in almost any flavor.
If coffee flan doesn’t suit your fancy, try our caramel or pumpkin flan. Both are delicious.
Coffee Flan Recipe
- 1/2 cup sugar for the caramel topping
- 4 eggs
- 1/3 cup sugar
- 1 can sweetened condensed milk 14oz.
- 1 1/2 cups whole milk
- 3 tsp. instant coffee
- 1/3 cup water
- 1 Tbs. Kahlua liqueur
- 1/2 tsp vanilla
- 1/4 tsp. ground cinnamon
For the caramel topping
Place 1/2 cup sugar in a heavy sauce pan on medium high heat. Once it starts to liquefy begin stirring. When the sugar is dissolved and turns a golden brown, quickly pour into six 3/4 cup custard dishes.
Tilt the cups to coat the bottom and sides of the dishes. You have to work quickly as the sugar will begin to harden within seconds. A couple of extra hands are helpful at this point.
Let the caramel coating cool. You might even hear some crackling sounds as it cools. Don’t be alarmed the dishes aren’t breaking!
Preheat the oven to 350 degrees.
Mix the 3 tsp. of instant coffee in a cup with 1/3 cup of warm water. Stir until it is dissolved.
In a medium sized bowl add the following ingredients:
Mix the eggs and sugar with a wire whisk until the sugar is dissolved but not frothy.
- sweetened condensed milk
- instant coffee mixed with water
Blend well with wire whisk.
Carefully pour the mixture into the caramel coated cups.
Place a baking dish or roasting pan in the oven. Then place the custard cups into the baking dish. Add hot water to the baking dish up to 1 to 2 inches up the sides of the custard cups.
Bake for 35 to 45 minutes or until a knife inserted into the custard comes out clean.
Cool custard on the counter until it is cool enough to place in the refrigerator.
Refrigerate for at least 2 hours before serving.
When ready to serve, take a sharp non serrated knife and cut around the edge of the custard to un mold it.
Put a small plate with lip over the top of the custard cup. Hold both dishes tightly together and flip them over. The custard should release from the cup. If it doesn’t, give it a jiggle. The caramel sauce will come flowing down over the flan. That’s why having a dish with a lip is a good idea.
Serve this coffee flan recipe with a dollop of whipping cream and you are ready to delight your guests.