Mexican Coffee Flan
Mexican Coffee Flan
Flan de CaféFlan is probably the most popular of all Mexican desserts, and this coffee-flavored flan, with its silky texture, is my favorite. The recipe comes from my first cooking classes in Leon, Mexico, and I still follow the same recipe. 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.
Ingrediënten
Makes 8 to 10 servings
- 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
Instructies
- Preheat the oven to 200°.
- Warm a 9-inch round × 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.
- Raise the oven to 325°.
- 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.
- )
- Pour the custard into the caramel-lined pan, set the pan into a larger 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.
- To serve, run a thin knife around 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 to serve.
