Coffee Flan (Flan de café)

If you have roughly 45 minutes to spend in the kitchen, Coffee Flan (Flan de café) might be an amazing gluten free recipe to try. This side dish has 487 calories, 12g of protein, and 26g of fat per serving. This recipe serves 6. For $1.45 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. If you have vanillan extract, egg yolks, sugar, and a few other ingredients on hand, you can make it. 783 people found this recipe to be delicious and satisfying. Many people really liked this European dish. It is brought to you by My Colombian Recipes. With a spoonacular score of 36%, this dish is not so great. Coffee Flan (flan De Cafe), Café Con Leche Flan, and Flan de Arroz con Leche (Rice Pudding Flan) are very similar to this recipe.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

To prepare the caramel, put 1 cup of sugar in a small pot with ¼ cup of water. Bring to a boil over high heat. Stir once and reduce the heat to medium and cook about 5 minutes or until the syrup turns a caramel color.Immediately pour an equal amount of the caramel into each ramekin or any oven proof mold you want to use. Swirl each dish to coat the base with the caramel. Work fast as the caramel will harden quickly as it cools. Place all the ramekins in a large roasting pan and set aside.Preheat the oven to 350° F.Add the eggs, egg yolks and 1 ½ tablespoon sugar to the blender and mix for 2 to 3 minutes. Add the condensed milk, heavy cream, cinnamon, coffee and vanilla extract and blend for 1 more minute.Carefully pour an equal amount of the flan mixture into the caramelized ramekins in the roasting pan. Then add hot water to the roasting pan, not to the ramekins, until the water comes half way up the sides of the ramekins.Place the roasting pan in the oven and bake for 1 hour or until a knife inserted in the center of the flan comes out clean.Remove from the roasting pan and cool for at least 30 minutes. Then cover and refrigerate for at least 2 hours.To serve, carefully run a knife around the edge of the ramekin, cover with a serving plate, flip it over and gently remove the ramekin allowing the caramel run over the sides and add chocolate sprinkles on top.

 

Step by step:

1. To prepare the caramel, put 1 cup of sugar in a small pot with ¼ cup of water. Bring to a boil over high heat. Stir once and reduce the heat to medium and cook about 5 minutes or until the syrup turns a caramel color.Immediately pour an equal amount of the caramel into each ramekin or any oven proof mold you want to use. Swirl each dish to coat the base with the caramel. Work fast as the caramel will harden quickly as it cools.

2. Place all the ramekins in a large roasting pan and set aside.Preheat the oven to 350° F.

3. Add the eggs, egg yolks and 1 ½ tablespoon sugar to the blender and mix for 2 to 3 minutes.

4. Add the condensed milk, heavy cream, cinnamon, coffee and vanilla extract and blend for 1 more minute.Carefully pour an equal amount of the flan mixture into the caramelized ramekins in the roasting pan. Then add hot water to the roasting pan, not to the ramekins, until the water comes half way up the sides of the ramekins.

5. Place the roasting pan in the oven and bake for 1 hour or until a knife inserted in the center of the flan comes out clean.

6. Remove from the roasting pan and cool for at least 30 minutes. Then cover and refrigerate for at least 2 hours.To serve, carefully run a knife around the edge of the ramekin, cover with a serving plate, flip it over and gently remove the ramekin allowing the caramel run over the sides and add chocolate sprinkles on top.

Nutrition Information:

covered percent of daily need