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Coffee Flan

Mexican.Chef's picture
Ingredients
  Sugar 1⁄3 Cup (5.33 tbs)
  Eggs 6
  Sugar 7 Tablespoon
  Milk 1 1⁄2 Cup (24 tbs)
  Instant coffee 4 Teaspoon
  Water 1⁄2 Cup (8 tbs)
  Vanilla 1⁄2 Teaspoon
  Cinnamon 1⁄4 Teaspoon, ground
Directions

Make a hot water bath, melt the 1/3 cup sugar, and coat pie pan according to directions in preceding caramel custard recipe.
Beat together eggs and the 7 tablespoons sugar.
Add milk, instant coffee dissolved in water, vanilla, and cinnamon.
Set caramelized-sugar-lined pan in hot water bath in oven; pour in egg mixture.
Bake in a 350° oven for 20 minutes or until a crevice about 3/8 inch deep forms when you gently push custard with back of a spoon at a point halfway between pan rim and center of pan.
Remove pan from hot water bath; chill.
When cold, loosen custard edge with a knife.
Cover pan with a rimmed plate and hold together; invert flan onto plate.

Recipe Summary

Cuisine: 
Mexican
Course: 
Dessert
Method: 
Baked

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