Flan, also known as crème caramel, is a custard dessert topped with caramelized sugar. Traditional flan recipes consist of three main ingredients — sugar, eggs and milk — plus a flavoring ingredient such as cinnamon, vanilla or lemon zest. Whether made in a single, large pudding mold or in individually-sized custard cups, flan requires the gentle heat distribution provided by a water bath to bake properly. Traditional flan is usually served chilled, but some recipes, such as those that incorporate condensed milk, are served warm from the oven.
Flan Flavored with French Coffee
Step 1
Preheat the oven to 325 degrees Fahrenheit. Position one of the racks in the center of the oven.
Step 2
Combine 1/2 cup of the superfine sugar with 3 tbsp. of water in a small saucepan set over medium-high heat. Cook, stirring constantly, for three to four minutes or until the sugar melts and turns a dark golden color.
Step 3
Pour the caramelized sugar into the custard cups immediately, tilting the cups to thoroughly coat their bottoms in the syrup.
Step 4
Beat together the remaining sugar and the eggs in a large bowl until the ingredients are well combined.
Step 5
Combine the milk and the coffee in a large saucepan set over medium-high heat, stirring constantly, until the mixture reaches a boil.
Step 6
Remove the saucepan from the stovetop and set it on a heatproof surface to cool slightly, then pour the hot coffee-flavored milk through a fine-meshed strainer into a heatproof pitcher.
Step 7
Pour the strained flavored milk slowly into the beaten egg mixture, stirring until the custard is uniformly blended.
Step 8
Divide the custard evenly among the cups, filling each one approximately two-thirds full.
Step 9
Set the custard cups in a large roasting pan, spacing them evenly so they don’t touch one another. Add very hot water to the pan until its depth reaches halfway up the sides of the cups.
Step 10
Place the roasting pan in the middle of the centered rack. Bake the custards for 55 to 60 minutes, or until a knife inserted into the center of one of them comes out clean.
Step 11
Remove the roasting pan from the oven and set it on a heatproof surface. Allow the desserts to cool for 20 to 30 minutes.
Step 12
Transfer the flan to the refrigerator to chill, uncovered, for at least two hours.
Step 13
Run a knife blade around each flan to help loosen it from its cup, then invert it onto a dessert plate and serve.
Tips and Warnings
- To change the flavor of this flan recipe, increase the amount of milk to 4 cups and replace the coffee with 1 cup of unsweetened shredded coconut, 1 tsp. of vanilla extract or 1 tsp. of ground cinnamon. Or, boil the milk with a cinnamon stick, strip of lemon or orange zest or vanilla bean. Remove the flavoring agent while straining the milk.
Things You'll Need
- 2 cups superfine sugar
- 8 1-cup metal custard cups
- Large roasting pan
- 5 eggs, lightly beaten
- 3 3/4 cups milk
- 1/4 cup strongly brewed French roasted coffee
- Fine-meshed strainer
- Heatproof pitcher
References
- “My Kitchen in Spain”; Janet Mendel; 2002
- “1080 Recipes”; Simone and Inés Ortega; 2007
Member Comments