Coffee Flan Recipe

Coffee Flan Recipe

This flan recipe is from one of my Tia's. I decided to add coffee to it and see what happens. It's delicious! Get to it!

Custard Ingredients:

  • 4 eggs
  • 2 12-oz cans evaporated milk
  • 19 grams brewed Café Brújula House Blend
    • (this should yield 4 - 5 oz of brewed coffee)
  • 1/2 cup sugar
  • 2 tsp vanilla
  • good pinch of salt

Caramel Ingredients:

  • 2/3 cup sugar

Let's start with making the caramel. Pour the 2/3 cup of sugar in a small pan/pot and heat the sugar of medium-high heat. As the sugar melts it will begin to clump then turn into a golden brown syrup consistency. That's the sweet spot. Take your caramelized sugar, pour it into your baking pan (mine is 8"x8"), and try to cover as much of the bottom as you can.

Side note... careful not to over heat the sugar, it hardens very quickly. The first time I made flan I was about 10, and it didn't end well. The caramel practically bonded with the pan, and completely ruined it. I still remember how mad my dad was about that one.

Set your caramel coated pan aside, and let's get started on the custard. In a medium to large sized bowl, beat 4 eggs. Then, add both cans of evaporated milk, the 4 - 5 oz of brewed coffee (I've only used Café Brújula House Blend, so I can not vouch for deliciousness on any other coffees in this recipe), 1/2 cup of sugar, 2 tsp vanilla and pinch of salt. Whisk all of these ingredients together until well blended. Pour this mixture onto your caramel coated baking pan. 

Prep an additional baking dish that has about 2" of depth and is large enough to place your prepped mixture. Place your prepped baking pan within the larger dish and add 1" of hot water to the dish. Your custard is now in a lovely water bath. It will go into the oven this way and bake for 55 - 70 minutes at 350°F.

The flan is ready to be removed from the oven when it still has a bit of jiggle, but no longer appears liquidy. Set the flan out for an hour to cool, then refrigerate. 

¡Disfruta! Enjoy!


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