Photo by Denisse Oller Silky smooth and richly flavored, this aromatic coffee flan might well become one of your favorite flan recipes!
Ingredients
- For the Caramel
- 2 cups sugar
- 1/4 cup water
- For the Flan
- 5 large eggs
- 1 can condensed milk 14 ounces
- 1 can evaporated milk 12 ounces
- 1/2 cup espresso coffee
- 1 tablespoon vanilla
Directions
For the Caramel
- Pre-heat the oven to 350º F.
- Place the sugar and water in a heavy bottom pan and stir lightly over medium-high heat until it caramelizes into a rich, amber color.
- Remove from heat. Pour the liquid caramel into a 9-inch cake or pie pan. Set aside.
For the Flan
- In a blender or electric mixer, combine the eggs, evaporated and condensed milk, coffee, and vanilla. Blend well for at least 2 minutes until you have a smooth, homogeneous mass.
- Pour the mix into the cake pan. Place in a deep-sided pan and pour hot water to reach halfway up the sides of the cake pan.
- Cover with aluminum foil and bake for at least an hour or until the flan jiggles slightly when shaken and a paring knife comes out clean when inserted in the center.
- Remove the pan from the water and set aside to cool. Once cooled, refrigerate the flan until well chilled to allow to set.
- To serve, unmold the flan by running a small paring knife along the inside of the pan. Cover the pan with a dish and invert.
Chef Notes
To learn more about me or my recipes, visit me at DenisseOller.com and at AARP, where I am a chef and nutrition expert.
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