Hello everyone! Today, I’m excited to share a unique and delicious dessert recipe that combines the bold flavors of coffee with the richness of eggs. This Coffee and Egg Flan is sure to surprise and delight your taste buds. Let’s get started!
Ingredients:
- 4 eggs
- 1 tablespoon instant coffee
- 395 grams condensed milk
- 200 ml milk
- 1 tablespoon vanilla essence
- 240 ml granulated sugar (about 1 cup)
- 120 ml water (about 1/2 cup)
Instructions:
Preparing the Flan Mixture:
- Blend the Ingredients:
- In a blender, add 4 eggs, 1 tablespoon of instant coffee, 395 grams of condensed milk, 200 ml of milk, and 1 tablespoon of vanilla essence.
- Blend everything until well combined and smooth. Set this mixture aside.
Making the Caramel:
- Prepare the Caramel Sauce:
- In a skillet over medium-low heat, add 240 ml of granulated sugar.
- Allow the sugar to melt, stirring occasionally until it becomes a golden caramel.
- Gradually add 120 ml of water, continuing to stir until the caramel sauce forms. Be careful as the mixture will bubble up.
- Transfer the Caramel:
- Pour the caramel sauce into an 18 cm diameter flan mold.
- Using a spatula, spread the caramel evenly around the edges and center of the mold. This will create a delicious caramel layer for your flan.
Assembling the Flan:
- Pour the Flan Mixture:
- Pour the blended coffee and egg mixture into the caramel-lined flan mold.
- Cover the mold with aluminum foil.
Baking the Flan:
- Bake in a Water Bath:
- Preheat your oven to 180°C (350°F).
- Place the flan mold into a larger baking tin.
- Add water to the baking tin until it reaches halfway up the sides of the flan mold. This water bath helps the flan cook evenly.
- Transfer to the preheated oven and bake for 40 minutes.
- Check for Doneness:
- After 40 minutes, remove the flan from the oven. It should be set and slightly jiggly in the center.
- Allow the flan to cool to room temperature, then refrigerate for at least 2 hours to fully set.
Serving the Flan:
- Unmold the Flan:
- Once the flan is fully set, run a knife around the edges of the mold to loosen it.
- Invert the mold onto a serving plate to release the flan and the caramel sauce.
Tips and Variations:
- Coffee Strength: Adjust the amount of instant coffee to your preference for a stronger or milder coffee flavor.
- Flavor Variations: Experiment with different extracts such as almond or coconut for a unique twist.
- Garnish: Decorate with whipped cream, chocolate shavings, or a dusting of cocoa powder for an extra touch.
FAQ Section:
Can I use fresh brewed coffee instead of instant coffee?
- Yes, you can use a strong brewed coffee. Just reduce the amount of milk slightly to account for the added liquid.
What if I don’t have a flan mold?
- You can use any oven-safe dish similar in size. Just ensure it’s deep enough to hold the flan mixture and caramel.
How do I know when the flan is done baking?
- The flan should be set around the edges and slightly jiggly in the center. It will continue to set as it cools.
Can I make this flan ahead of time?
- Yes, flan is a great make-ahead dessert. It can be prepared a day in advance and stored in the refrigerator until ready to serve.
What can I serve with this flan?
- This flan pairs wonderfully with a dollop of whipped cream, a sprinkle of cinnamon, or a side of fresh berries.
Thank you for joining me today! I hope you enjoy making and eating this delightful Coffee and Egg Flan as much as I do. Don’t forget to share this recipe with your friends and leave a comment below with the name of your city – I’ll make sure to leave a heart for you! Enjoy your dessert and see you next time. Bye-bye!
