Coffee flan is a standard dessert in Spain and Portugal as well as other Spanish and Portuguese speaking nations. Flan is a perfect ending to classic Latin meals such as Ropa Viejas, Carnitas, or Pork Tenderloin in Chipotle Mole. It is a light dessert that is just sweet enough to crave another serving.The most challenging part of this recipe is coating the molds with the caramelized sugar before the sugar hardens. But if you work quickly, you can do it. This recipe is ideal for parties or other gatherings as you can make it a day or two in advance so that it is ready to serve.
Recommended Equipment:
6 - 8 ceramic ramequins
Ingredients:
1/2 cup sugar
4 eggs
1 14oz. can sweetened condensed milk
1/3 cup sugar
1 1/2 cups whole milk
1/3 cup warm water
3 tspn Nescafe Clasico instant coffee
1/2 tspn vanilla
1/4 tspn cinnamon
Preparation:
- Grease each of the 6 ramequins.
- In a small saucepan, heat the 1/2 cup of sugar over medium heat. Stir the sugar continuously until it melts into a smooth caramel.
- Quickly pour equal parts of the caramel into each of the ramequins and then let them cool.
- Preheat the oven to 350 degrees Fahrenheit.
- In a small mixing bowl, mix together the instant coffee and the warm water. Set aside for later.
- In a mixer, mix together the eggs and 1/2 cup of sugar. Mix in the cinnamon, vanilla, sweetened condensed milk, whole milk, and the instant coffee mixture.
- Evenly distribute the mixture into the ramequins.
- Place the ramequins into a deep roasting pan.
- Pour warm water into the roasting pan so that the water is about 1 to 1 1/2 inches deep.
- Carefully place the roasting pan into the oven and bake for 40 minutes or until a fork inserted into the flan and it comes out clean.
- Remove the flan from the oven and let cool to room temperature. Then refrigerate until it is ready to serve.
- To serve the flan, Use a knife to cut around the perimeter of the ramequin to free the flan from the sides. Then place a small plate on top of the ramequin and quickly flip it over. The flan should release from the ramequin and come to rest on the plate.
Spain
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