Introducing the irresistible Coffee Flan, a dessert that combines the smoothness of flan with the rich and aromatic flavors of coffee. This delectable treat is perfect for coffee lovers looking to indulge in a sweet, creamy delight. With its luscious caramel layer and custard-like texture infused with the essence of coffee, Coffee Flan is a true masterpiece of flavor and texture.
Whether hosting a dinner party, celebrating a special occasion, or simply craving a luxurious dessert, this recipe will take your taste buds on a delightful journey. Enjoy the harmonious blend of caramel, coffee, and creamy goodness with every spoonful. Prepare to awaken your senses and satisfy your dessert cravings with the heavenly creation, Coffee Flan.
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What is Coffee Flan?
Coffee flan, also known as flan de café, is a dessert that combines the creamy texture of flan with the rich flavor of the coffee. It typically consists of a layer of caramel on the bottom, topped with a custard-like mixture made from eggs, milk, sweetened condensed milk, vanilla, and coffee. The dessert is then baked in a water bath to create a smooth texture. Once cooled, the flan is inverted onto a plate to reveal the caramelized layer on top. Coffee flan is a popular dessert in Latin American cuisine and is enjoyed by coffee lovers worldwide.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- White refined sugar: This is used to make the caramel layer on the flan's bottom. The sugar is melted and cooked until it turns brown and caramelizes.
- Water: Room temperature water is added to the melted sugar to create the caramel sauce.
- Evaporated milk, half and half, or whole milk: These dairy products create the custard-like base for the flan. Evaporated milk is a concentrated form of milk with a slightly caramelized flavor, while half and half is a mixture of half milk and half cream. Whole milk is another option that is rich and creamy.
- Sweetened condensed milk: This thick, sweet milk is commonly used in dessert recipes. It adds sweetness and creaminess to the flan.
- Egg yolks and eggs: These are added to the milk mixture to create the custard. The egg yolks give the flan its rich, yellow color, adding richness to the texture.
- Pure vanilla extract: This is added to the flan mixture for flavor. Vanilla extract is made from vanilla beans and alcohol, adding a sweet, floral flavor to the dessert.
- Kahlua or any Coffee Liquor: This is added for extra coffee flavor and depth. Kahlua is a popular coffee liqueur made with rum, coffee, and sugar.
- Creme de Cacao: This is a chocolate-flavored liqueur that is used to add a subtle chocolate flavor to the flan.
- Hot brewed espresso instant espresso or instant coffee: This is added to the flan mixture for coffee flavor. Freshly brewed espresso or instant coffee granules can be dissolved in hot water and added to the mixture.
Tools you'll need
How to Make Coffee Flan
Note: The full instructions are provided in the recipe card below.
Adjust a rack to the middle position and preheat the oven to 350° degrees. In a medium saucepan over medium heat, add 1 cup of sugar. Cook the sugar, stirring occasionally, until it melts and turns brown around the edges. Use a heatproof rubber spatula to pull the melted sugar around the edges toward the center of the unmelted sugar; this will help the sugar melt evenly. Continue cooking and pulling the melted sugar until it is melted and the caramel is uniformly dark amber (it should smell caramel but not burnt), about 10 to 12 minutes total.
(If you still have undissolved sugar lumps, stir it off the heat until melted.) Next, carefully pour the room-temperature water into the melted sugar while continuously stirring the mixture with a heatproof rubber spatula tilted slightly to prevent hot steam from burning you. The mixture will bubble and steam vigorously; some sugar may harden and crystallize. Don't worry; keep stirring the mixture over medium heat for 1-2 minutes until the sugar re-melts completely and the caramel is smooth. Be careful not to overcook the caramel, as it can burn quickly and become bitter.
Pour the caramel into the bottom of (8) 9oz Ramekins; quickly swirl around to coat all bottom and sides. Lay a dishtowel on the bottom of a roasting pan, place the ramekins on the towel, and set aside to cool completely. In a medium bowl, combine the evaporated milk with the espresso (this will help cool the espresso). Place all the remaining flan ingredients and the espresso mixture in a blender and beat quickly until well blended. Pass the mixture through a fine strainer into a large measuring cup to ensure a smooth flan.
Slowly pour into the caramel-coated ramekins to avoid air bubbles. Place the ramekin in a large roasting pan; fill a roasting pan with hot water to about 1 to 2-inch depth. Bake the Coffee Flan until firm and set but still slightly jiggly in the center, about 35 minutes (Don’t worry if it seems undercooked; it will continue to cook as it cools). Transfer the roasting pan to a rack and let the flan cool slightly in the water. Next, remove the pan from the water bath, transfer it to a rack, let the Coffee flan cool completely, and then cover tightly with plastic wrap and refrigerate overnight.
Remove it from the refrigerator and let it sit at room temperature for about 10 minutes. Fill a shallow pan with hot water. Dip the bottom of the Ramekin in hot water for a minute before inverting it so the caramel loosens from the bottom of the Ramekin. Run a knife around the rim of the Ramekin, being sure to reach the caramel on the bottom; tilt the Ramekin slightly to allow a bit of the caramel into the gap.
Carefully invert a rimmed round platter over the Ramekin. Grabbing both, carefully invert the flan onto individual platters. Pour and scrape the caramel onto the flan and serve! Enjoy!
Substitutions
- Milk: Instead of evaporated milk, half and half, or whole milk, you can use dairy-free alternatives like almond milk, coconut milk, or oat milk. However, remember that the flan's texture and flavor may differ slightly.
- Sweetened condensed milk: If you prefer less sweetness, use unsweetened milk instead or reduce the amount of sweetened condensed milk in the recipe.
- Vanilla extract: If you don't have vanilla extract, you can use other flavorings like almond extract, coconut extract, or rum extract.
- Coffee liquor: If you don't have Kahlua or other coffee liquor, you can omit it or use a different type of liquor like Bailey's Irish Cream or Amaretto.
- Creme de Cacao: If you don't have creme de cacao, you can omit it or use a different liqueur-like Frangelico or Chambord.
- Instant coffee: If you don't have instant coffee, you can use freshly brewed coffee or espresso. You can also experiment with different types of coffee for different flavor profiles.
Variations
- Chocolate coffee flan: Add cocoa powder or melted chocolate to the custard mixture to create a chocolate coffee flavor.
- Cinnamon coffee flan: Add a teaspoon of cinnamon to the custard mixture for a warm, spicy flavor.
- Hazelnut coffee flan: Add a tablespoon of hazelnut liqueur or flavoring to the custard mixture for a nutty, sweet flavor.
- Irish coffee flan: Replace the Kahlua and creme de cacao with Irish whiskey for a boozy twist on the classic coffee flavor.
- Espresso caramel flan: Add a shot of espresso to the caramel mixture to create a coffee-flavored caramel layer on the bottom.
- Mocha flan: Add chocolate chips to the custard mixture and combine coffee and milk chocolate liqueurs to create a mocha flavor.
- Coconut coffee flan: Replace some milk with coconut milk and add shredded coconut to the custard mixture for a tropical twist.
- Spiced coffee flan: Add a pinch of nutmeg, ginger, and cloves to the custard mixture for a warm, spiced flavor.
How to Serve
- Chill: Ensure that the Flan is properly chilled before serving. After refrigerating overnight, the flan sets and develops its desired texture and flavor.
- Unmold: To serve the Coffee Flan, carefully remove it from the refrigerator and let it sit at room temperature for about 10 minutes. This will slightly soften the caramel layer and make it easier to unmold.
- Loosen and Invert: Fill a shallow pan with hot water. Dip the bottom of each ramekin in the hot water for about a minute. This step helps loosen the caramel and allows for easy release. Run a knife around the rim of the ramekin to ensure the flan is fully separated. Tilt the ramekin slightly to allow some caramel to flow into the gap. Place a rimmed round platter over the ramekin and, holding both tightly, carefully invert the flan onto the platter.
- Caramel Drizzle: As you unmold the Coffee Flan, pour and scrape any remaining caramel from the ramekin onto the flan. This adds extra sweetness and a beautiful caramel drizzle effect.
- Garnish: For an elegant touch, you can garnish the Coffee Flan with a sprinkle of cocoa powder, a dusting of cinnamon, or a dollop of whipped cream. This adds visual appeal and complements the flavors of the dessert.
How to Store
To store your Coffee Flan, cover it tightly with plastic wrap and refrigerate it overnight or until you're ready to serve. Ensure it's placed in the coldest part of your refrigerator to maintain its freshness and prevent unwanted odors from affecting the delicate flavor. When refrigerated properly, this luscious dessert can be enjoyed for up to several days, maintaining its creamy texture and delightful taste.
Make-Ahead
To make your Coffee Flan, follow the recipe and refrigerate it overnight after preparing. This allows the flavors to meld and intensify and makes for a convenient dessert option. When you're ready to serve, follow the unmolding steps mentioned earlier by letting it sit briefly at room temperature, dipping the ramekin in hot water, and inverting it onto a platter. This make-ahead approach ensures a delectable and impressive dessert ready to delight your guests with minimal last-minute effort.
Tips for Making The Best Coffee Flan
- Use full-fat dairy: For the creamiest and richest coffee flan, use full-fat evaporated milk, half-and-half, or whole milk. Full-fat sweetened condensed milk also adds richness and flavor.
- Use fresh, room-temperature eggs: Mix more easily and help create a smooth, silky texture in the flan.
- Use a blender and fine strainer: A blender helps create a smooth and consistent mixture while passing the mixture through a fine strainer helps remove any lumps or impurities for a perfectly smooth texture.
- Be patient with the caramel: Take your time when making it, and be careful not to overcook it. The caramel should be a uniform dark amber color and smell caramelly but not burnt.
- Use a water bath: It helps the flan cook evenly and prevents it from cracking or curdling. Be sure to wrap the bottom of the ramekins in a towel to prevent them from moving around during baking.
- Chill and unmold: Chill the flan overnight to allow it to fully set and develop its flavor. When you're ready to serve, run a knife around the edge of the ramekin and dip the bottom in hot water to help release the flan.
- Customize the flavors: You can customize the coffee flan recipe by adding cinnamon, orange zest, or liqueurs like Grand Marnier or Bailey's Irish Cream.
FAQ
Why did my caramel crystallize or turn grainy when making it?
Caramel can crystallize if sugar crystals form on the sides of the pan. To prevent this, ensure you don't stir the sugar while it's melting, and use a heatproof rubber spatula to dissolve any sugar crystals on the sides of the pan.
Why did my caramel turn too dark or burnt?
Overcooking the caramel can make it bitter. Keep a close eye on it, and as soon as it turns a uniform dark amber color, remove it from the heat to avoid burning.
Why does the flan have air bubbles on the surface?
Air bubbles can form during blending. To minimize this, blend the ingredients on a lower speed setting and strain the mixture through a fine strainer before pouring it into the ramekins.
My flan looks undercooked after baking; what should I do?
Flan continues to cook as it cools, so don't worry if it seems slightly undercooked. Let it cool completely in the refrigerator, and it will set properly.
Why is my flan sticking to the ramekin when I unmold it?
Make sure to run a knife around the rim of the ramekin to release the flan. Dipping the ramekin in hot water for a minute before inverting it also helps loosen the caramel.
What can I do if the flan is too runny after unmolding?
If the flan is not set after cooling, it may need more time in the oven. Bake it for a few more minutes until it's set but still slightly jiggly in the center.
Can I make this flan without alcohol?
You can omit the Kahlua and Creme de Cacao if you prefer a non-alcoholic version. The flan will still be delicious and have a coffee flavor from the brewed espresso or instant coffee.
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Recipe
Easy Coffee Flan
Ingredients
- 1 cup white refined sugar
- ½ cup water room temperature
For the Coffee Flan:
- 2 cans (12 oz / 354 ml) evaporated milk, half and a half or whole milk *(Full Fat)
- 1 can (14oz) sweetened condensed milk (full-fat)
- 5 large egg yolks , room temperature
- 3 large eggs , room temperature
- 3 teaspoons pure vanilla extract
- 3 Teaspoons Kahlua or any Coffee Liquor
- 3 teaspoons Creme de Cacao
- 6 tablespoons hot brewed espresso or 2 tablespoons instant espresso or instant coffee , such as Nescafé Dark Roast.
Instructions
- Adjust a rack to the middle position and preheat the oven to 350° degrees.
- For the caramel: In a medium saucepan over medium heat, add 1 cup of sugar. Cook the sugar, stirring occasionally until it begins to melt and turns brown around the edges. Use a heatproof rubber spatula to pull the melted sugar around the edges toward the center of the unmelted sugar; this will help the sugar melt evenly.
- Continue cooking and pulling the melted sugar until all the sugar is melted and the caramel is uniformly dark amber (it should smell caramelly but not burnt), about 10 to 12 minutes total. (If you still have undissolved lumps of sugar, stir it off the heat until melted.)
- Next, carefully pour the room-temperature water into the melted sugar while continuously stirring the mixture with a heatproof rubber spatula tilted slightly to prevent hot steam from burning you. The mixture will bubble and steam vigorously, and some of the sugar may harden up and crystallize, but don't worry; just keep stirring the mixture over medium heat for an additional 1-2 minutes until the sugar re-melts completely and the caramel is smooth.
- Be careful not to overcook the caramel, as it can burn quickly and become bitter. Pour the caramel into the bottom of (8) 9oz Ramekins; quickly swirl around to coat all bottom and sides. Lay a dishtowel on the bottom of a roasting pan, place the ramekins on top of the towel, and set aside to cool completely.
- For the Coffee Flan: In a medium bowl, combine the evaporated milk with the espresso (this will help cool the espresso). Place all the remaining flan ingredients and the espresso mixture in a blender and beat on high speed until well blended.
- Pass the mixture through a fine strainer into a large measuring cup to ensure that the flan will be perfectly smooth. Slowly pour into the caramel-coated ramekins to avoid air bubbles. Place the ramekin in a large roasting pan; fill a roasting pan with hot water to about 1 to 2-inch depth.
- Bake the Coffee Flan until firm and set but still slightly jiggly in the center, about 35 minutes (Don’t worry if it seems undercooked; it will continue to cook as it cools).
- Transfer the roasting pan to a rack and let the flan cool slightly in the water. Next, remove the pan from the water bath, transfer it to a rack, let the Coffee flan cool completely, and then cover tightly with plastic wrap and refrigerate overnight.
- To unmold the Coffee Flan: Remove the flan from the refrigerator and let it sit at room temperature for about 10 minutes. Fill a shallow pan with hot water. Dip the bottom of the Ramekin in hot water for a minute before inverting it so the caramel loosens from the bottom of the Ramekin.
- Run a knife around the rim of the Ramekin, being sure to reach the caramel on the bottom; tilt the Ramekin slightly to allow a bit of the caramel into the gap. Carefully invert a rimmed round platter over the Ramekin. Grabbing both, carefully invert the flan onto individual platters. Pour and scrape the caramel onto the flan and serve! Enjoy!
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.