FLAN DE CAFE (COFFEE CARAMEL CUSTARD)
Provided by Joan Acocella
Categories dessert
Time 2h
Yield Six to eight servings
Number Of Ingredients 7
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
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Asfand Gul
[email protected]This flan looks amazing! I can't wait to try it.
Annamarie Bleeker
[email protected]I'd love to try this recipe, but I don't have a flan dish. Can I use something else?
Ahiaku Seyram
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Amira Hemis
[email protected]I'm not sure what went wrong, but my flan didn't turn out as expected. It was too dense and not very flavorful.
Mushaid Mumtaz
[email protected]The flan was a bit too sweet for my taste, but the caramel sauce was delicious.
Bandile Bandile
[email protected]This was my first time making flan, and it turned out great! Thanks for the recipe.
Yukesh Tamang
[email protected]I love coffee, so I was excited to try this recipe. It did not disappoint! The flan was creamy and flavorful, and the caramel sauce was the perfect finishing touch.
Shoaib Tanoli
[email protected]This recipe was easy to follow and the flan turned out perfectly. I would recommend using a high-quality coffee to get the best flavor.
Md Sanoarul Islam
[email protected]Not a fan of coffee, but this flan was surprisingly good. The coffee flavor was subtle and not overpowering.
Orion Hulaj
[email protected]Wow, this flan was a hit at my dinner party! Everyone raved about the flavor and texture. I will definitely be making this again.
TOP MOVE clips
[email protected]This is a great recipe for coffee lovers. The flan has a strong coffee flavor that is perfectly complemented by the caramel sauce.
Sujon Rini
[email protected]Delicious and easy to make. I love the unique coffee flavor.
md Sojnu
[email protected]This coffee flan was heavenly! The custard was creamy and rich, with a perfect balance of sweetness and bitterness from the coffee. The caramel sauce was perfectly gooey and added a delightful crunch to the overall texture.