Coffee Flan

Stella
Silver Post Medal for All Time! 254 Posts

• 1 1/2 cup milk
• 1 1/2 cup heavy whipping cream
• 3 eggs
• 3 yolks
• 2 1/4 cup sugar
• 2 tsp vanilla extract
• 2 Tbsp strong brewed coffee

Steps:

1. In a heavy bottomed pan, heat 1 1/2 cups of the sugar over high heat. Stir constantly with a wooden spoon. It will take about 5 minutes.

 

 
2. You want the sugar to turn a deep brown. Be careful because it can easily burn. It will continue to darken even after you turn off the heat.

 
3. Preheat oven to 325 degrees F. Pour the caramel into the bottom of each ramekin, completely coating the bottom. Be sure to use up or throw out the left over caramel and not leave it in the pan, once it has cooled it is extremely difficult to remove from the pan (Not that this advice comes from personal experience or anything). ;)
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4. Bring the milk to a simmer on medium, stirring often.
5. In a bowl, whisk together the eggs and yolks and 3/4 cup of sugar for about 2 minutes until it looks pale.
6. Once the milk is brought up to a simmer, remove it from the heat and stir in the vanilla.
7. Then, slowly pour the milk mixture into the egg mixture, whisking constantly. Remove any froth that may have formed. Then, pour through a mesh strainer. Pouring it through a fine mesh strainer will remove any lumps and will give your flan a smooth texture.

 
8. Mix in the two tablespoons of espresso.
9. Place the ramekins into a pan that is at least as tall. Then, divide the custard evenly filling your ramekins. Carefully fill the pan with the hottest tap water or boiling water halfway up the ramekins. Place in the oven and bake for 50 minutes until the surface doesnt jiggle. Remove from the water bath and let cool for about an hour. Then cover and place in the refrigerator for 2 hours and up to 2 days, serving at your leisure.
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10. To serve, run a thin knife around the edge of the ramekin then turn the flan out onto a plate.

 

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eileen

December 9, 20140 found this helpful

3 eggs, 3 yolks. Does this mean using 6 eggs total? As a coffee lover, I can't wait to make the coffee flan! Thanks.

 

Stella
Silver Post Medal for All Time! 254 Posts

December 10, 20140 found this helpful

Yes, 6 eggs but only the yokes on 3 of them.

 

nolanfinb

December 10, 20140 found this helpful

In step #10 regarding spooning the caramel sauce over the top, where does that extra caramel sauce come from? i.e., since you previously had said to make sure to use it up.

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Is there that much extra when you pop the cooked flans out of the pan? Many thanks for sharing.

 

Stella
Silver Post Medal for All Time! 254 Posts

December 14, 20140 found this helpful

nolanfinb-
Yes, thanks for pointing this out. When I made this recipe, I also made regular flan in muffin tins. In order to get the flan out of the muffin tins I had to dump them all into a casserole and then plate them. In this case all of the sauce was in the casserole and I had to put it on top. If you are making them in ramekins you won't have to add the sauce because when you turn it on to a plate all the sauce will come out onto the plate.

 

mem

November 24, 20190 found this helpful

Does anyone know how many individual flans this recipe makes?

 

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