->Flan 31 <-

Serving Size : 6

1 cup sugar

1 tablespoon corn syrup

2 cups milk

2 cups sweetened condensed milk

2 tablespoons coffee extract

5 large eggs

3 large egg yolks

1 1/2 cups sugar

1/4 cup water

Butter 6 8-inch ramekins. Place all ingredients in a heavy saucepan

and cook over high heat, stirring constantly with a wooden spoon,

until caramel turns golden brown and runs clear (without traces

of granulated sugar). Pour the caramel into prepared ramekins and set aside to cool.

Heat both milks and the coffee extract in a heavy saucepan over

medium heat until just before boiling; when bubbles begin to form

around the edges of the pan, remove from heat. Whisk the eggs and egg yolks into the milk mixture. Pour the mixture into the prepared

ramekins.

Place ramekins in a casserole pan and fill pan with hot water to

1/2 to 2/3 of the way up the sides of the ramekins. Bake at

325 degrees for 30 to 45 minutes or until the skin on the top of

the custard is set (no longer sticky). Remove from oven and let

cool.

Heat sugar and water in a heavy saucepan over medium heat until the

270 degrees; when mixture

forms brittle threads when dropped into ice water, it is ready).

Drizzle onto greased aluminum foil or greased parchment paper in

swirls and other desired designs. Allow to cool (this takes only a

few minutes). Remove swirls with a spatula and use to garnish

cooled flan, as liberally as desired.