Easy Coffee Flan
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. Get ready to savor 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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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
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 not only allows the flavors to meld and intensify but also 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.
Nutrition Facts
Easy Coffee Flan
Amount per Serving
Calories
300
% Daily Value*
Fat
8
g
12
%
Saturated Fat
4
g
25
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
178
mg
59
%
Sodium
84
mg
4
%
Potassium
321
mg
9
%
Carbohydrates
49
g
16
%
Fiber
0.1
g
0
%
Sugar
46
g
51
%
Protein
7
g
14
%
Vitamin A
341
IU
7
%
Vitamin C
1
mg
1
%
Calcium
153
mg
15
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
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