Best 5 Coffee Flan Recipes

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Coffee flan is an enticing dessert that combines the rich flavors of coffee and caramel in a creamy, custard-like treat. This delectable dish is a favorite among coffee enthusiasts and dessert lovers alike. With its smooth and velvety texture, coffee flan is a delightful indulgence that is perfect for any occasion, whether it be a special celebration, a casual gathering, or simply a sweet treat to satisfy your cravings.

Here are our top 5 tried and tested recipes!

COFFEE FLAN



Coffee Flan image

Categories     Coffee     Milk/Cream     Egg     Dessert     Bake     Chill     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 7

3/4 cup sugar
1 (14-oz) can sweetened condensed milk (1 1/4 cups)
3 3/4 cups whole milk
5 large eggs
4 1/2 teaspoons instant-coffee granules dissolved in 4 teaspoons hot water
1 teaspoon vanilla
1/8 teaspoon salt

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Cook sugar in a dry small heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Immediately pour into a 9-inch round ceramic or glass baking dish or metal cake pan (2 inches deep) and tilt dish to coat bottom (use caution, dish will be hot). Cool until hardened, 10 to 15 minutes.
  • Blend remaining ingredients in a blender, in 2 batches if your blender is small, until smooth. Pour custard through a fine-mesh sieve over caramel in dish, then transfer dish to a 17- by 11-inch roasting pan lined with a kitchen towel. Cover dish loosely with a piece of foil, then pour enough boiling-hot water into roasting pan to reach 1 inch up side of dish. Bake until custard is set but still wobbly in center when gently shaken and a knife inserted in center comes out clean, 1 to 1 1/4 hours. Transfer dish to a rack to cool completely, about 40 minutes. Chill flan, covered, until cold, at least 8 hours.
  • To unmold flan, run a thin knife around edge of dish to loosen flan. Invert a large platter with a lip over dish. Holding dish and platter securely together, quickly invert and turn out flan onto platter. Caramel will pour out over and around flan.

FLAN DE CAFE (COFFEE CARAMEL CUSTARD)



Flan De Cafe (Coffee Caramel Custard) image

Provided by Joan Acocella

Categories     dessert

Time 2h

Yield Six to eight servings

Number Of Ingredients 7

3/4 cup sugar, plus 1/2 cup
1 quart milk
Pinch salt
1/2 teaspoon vanilla extract
2 tablespoons instant coffee powder (not decaffeinated)
4 eggs
2 egg yolks

Steps:

  • In a small, heavy frying pan, heat the 3/4 cup sugar over medium-low heat until it begins to dissolve. Shake the pan slightly, but do not stir, until all the sugar has melted, about 10 minutes. Increase the heat and stir the sugar as it begins to bubble and take on color.
  • When the sugar is a dark, caramel color, pour into a 6-cup charlotte mold or souffle dish and quickly turn in all directions, tipping the mold or dish from side to side until the surface -- the bottom -- and about 2 inches up the sides is lightly coated with the caramel. If the caramel thickens before it reaches this point, then heat the mold over a low flame until the caramel runs more smoothly.
  • Preheat the oven to 325 degrees.
  • Place the milk, salt and remaining 1/2 cup sugar into a heavy saucepan. Bring to a simmer and stir to dissolve sugar. Continue boiling -- being careful the mixture doesn't boil over -- until the milk has reduced by about half a cup, about 20 minutes. Stir in the vanilla extract and coffee powder, and set aside to cool.
  • In a separate bowl, beat the eggs and yolks together; when the milk is tepid, stir the eggs into the milk. Pour through a strainer into the prepared mold or dish; set in a hot-water bath and bake in the lower third of the oven for 1 to 1 1/2 hours, or until custard is set and a knife comes out clean; cooking times vary with the depth of the mold. Set aside to cool completely before refrigerating; the flan should be served chilled. To unmold, carefully insert a blunt, thin metal spatula around the rim of the custard and gently tip the mold from side to side to see if it is loose. If the caramel on the bottom of the pan has hardened, place in a pan of hot water to loosen and test again. Unmold into a serving dish.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 3 grams, Carbohydrate 38 grams, Fat 7 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 122 milligrams, Sugar 37 grams, TransFat 0 grams

CARAMELIZED COFFEE FLAN



Caramelized Coffee Flan image

Ooooh! Flan! With a carmelized crust....and a hint of coffee flavor...luscious! Only make when you have company, so you don't make a pig of yourself!! It's important to use a nice heavy saucepan to carmelize the sugar so it doesn't scorch or burn. Prep time does not include the 8 hour chill time!

Provided by breezermom

Categories     Healthy

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 6

3/4 cup sugar
2 large eggs
2 egg yolks
1 (14 ounce) can sweetened condensed milk
1 cup milk
1 teaspoon instant coffee granules

Steps:

  • Place the sugar in a small heavy saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the sugar crystallizes into lumps (about 15 minutes). Continue cooking, stirring constantly, until the sugar melts and turns a light golden brown (about 15 minutes). Quickly pour the hot caramel mixture into an ungreased 8 inch round cakepan, tilting to coat the bottom evenly. Set aside. (The mixture will harden -- this is supposed to happen!).
  • Combine eggs and remaining ingredients in a large bowl; beat with a wire whisk until the coffee granules dissolve. Pour the egg mixture over the caramelized sugar in the cakepan.
  • Place the cakepan in a large shallow baking dish. Pour hot water into the baking dish to a depth of 1 inch. Cover with aluminum foil, and bake at 350 degrees for 55 minutes or until a knife inserted near the center of the flan comes out clean.
  • Remove pan from water, and let cool. Cover and chill at least 8 hours.
  • To serve, loosen the edge of the custard with a spatula, and invert onto a serving plate.

COFFEE CARAMEL FLAN (4 WW POINTS)



Coffee Caramel Flan (4 Ww Points) image

Make and share this Coffee Caramel Flan (4 Ww Points) recipe from Food.com.

Provided by jenpalombi

Categories     Dessert

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 cup sugar
1 tablespoon cornstarch
1 cup fat-free evaporated milk
2 tablespoons caramel topping
1 tablespoon general foods international sugar-free Cafe Vienna coffee powder
2 large egg whites

Steps:

  • Preheat oven to 350°F.
  • In a saucepan, whisk together sugar and cornstarch. Gradually stir in milk. Bring to a simmer, whisking constantly until slightly thickened. Stir in caramel topping and coffee drink mix. Remove from heat.
  • Whisk egg whites in a large heatproof bowl. Very gradually stir hot milk mixture into egg whites.
  • Pour about 1/3 cup of mixture into each of four 1/2-cup ramekins. Place ramekins in a shallow baking dish and add enough hot water (on outside of ramekins) to rise about 1 inch up sides of ramekins.
  • Bake until firm and puffy, about 30 minutes. Carefully remove baking dish from oven, lift out ramekins and let cool before serving. To serve chilled, cover with plastic wrap and refrigerate until cold. Yields 1 per serving.

ORANGE-COFFEE FLAN



Orange-Coffee Flan image

Make and share this Orange-Coffee Flan recipe from Food.com.

Provided by CookingONTheSide

Categories     Dessert

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 8

3/4 cup sugar
orange zest (1 wide strip, very thinly sliced)
4 teaspoons instant espresso powder
5 large eggs
1 (14 ounce) can sweetened condensed milk
3 1/2 cups half-and-half
1 teaspoon vanilla extract 1/4 t ground cinnamon
kosher salt

Steps:

  • Heat the sugar in a medium saucepan over medium heat until it begins to melt.
  • Cook, swirling the pan but not stirring, until deep amber, about 10 minutes.
  • Stir in the orange zest and cook 30 seconds.
  • Pour into a 9-inch round cake pan tilt to coat.
  • Let harden, about 10 minutes.
  • Preheat the oven to 350 degrees F.
  • Dissolve the espresso powder in 1 T warm water in a large bowl.
  • Whisk in the eggs.
  • Add the sweetened condensed mil, half-and-half, vanilla, cinnamon and 1/8 t salt whisk until smooth.
  • Pour the mixture through a fine-mesh sieve into the cake pan.
  • Loosely cover the cake pan with foil (do not let the foil touch the custard).
  • Line a roasting pan with a kitchen towel and set the cake pan on top.
  • Transfer to the oven and fill the roasting pan with hot water, about halfway up the side of the cake pan.
  • Bake until the flan is set but still wobbly in the center, 1 hour, 30 minutes to 1 hour, 45 minutes.
  • Remove from the oven and let cool in the water bath, about 1 hour.
  • Remove from the water, cover with plastic wrap and chill at least 8 hours.
  • Run a knife around the edge of the pan to loosen the flan; let sit 20 minutes.
  • Invert the flan onto a rimmed plate and unmold, letting the caramel drip out.
  • Cut into wedges.

Tips:

  • Use a high-quality coffee for the best flavor.
  • Don't overbeat the eggs; otherwise, the flan will be tough.
  • Make sure the custard is cooked through before chilling it.
  • For a smoother flan, strain the custard before pouring it into the baking dish.
  • Chill the flan for at least 4 hours before serving.
  • Serve the flan with your favorite toppings, such as whipped cream, berries, or caramel sauce.

Conclusion:

Coffee flan is a delicious and elegant dessert that is perfect for any occasion. It is easy to make and can be tailored to your taste. With these tips, you can make a coffee flan that is sure to impress your friends and family.

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