Flan de Cafe – Mexican Coffee Flan Recipe

Mmm, flan is probably the most popular of all Mexican desserts, and this coffee-flavored flan, with it’s silky texture, is delicious.  Be sure to warm the pan in the oven; this makes it easier to coat the pan with the caramel.  The flan needs time to firm up in the refrigerator, so prepare it ahead.

  • 1 cup sugar
  • 1 (12 ounce) can evaporated milk
  • 1 (14 ounce) can sweetened condensed milk
  • 1 cup whole milk
  • 5 large eggs
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon instant coffee dissolved in 1 teaspoon boiling water
  • 1 tablespoon brandy or rum
  1. Preheat the oven to 200F.  Warm a 9 inch round x 2 inch deep cake pan in the oven.  In a heavy medium saucepan, cook sugar over medium heat, stirring frequently, until melted and golden brown, 5 to 8 minutes.  Quickly pour caramelized sugar syrup into the warm cake pan.  Using potholders to protect hands, tip the pan around to coat the bottom and about 1 inch up sides with the caramel syrup.  Set aside.
  2. Raise the oven to 325f.  In a saucepan, bring about 2 cups of water to a boil.  Meanwhile, place in a blender jar the three milks, the eggs, egg yolk, vanilla, coffee, and brandy.  Mix on low speed 1 minute until completely mixed and smooth.  (If there is too much liquid, blend in 2 batches to prevent overflowing.)
  3. Pour the custard into the caramel-lined pan, set the pan into a large pan, and place them on the middle rack of the oven.  Carefully pour boiling water into the larger holding pan to a depth of 1 inch.  Bake uncovered, 30 to 35 minutes, or until custard is set and a thin knife blade inserted in the center comes out clean.  Cool completely on a rack, then refrigerate, covered with plastic, about 8 hours or overnight.
  4. To serve, run a thin knife around the edge of pan between custard and pan.  (Press the knife against the pan, not the custard.)  Place a deep serving plate with a rim over the pan and invert to unmold the flan.  Carefully lift up pan and allow syrup to run over the flan.  Cut into wedges and enjoy.

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