Ingredients Jump to Instructions ↓

  1. Cafe Con Leche Flan

  2. Serving Size : 6

  3. 1 cup sugar

  4. 1 tablespoon corn syrup

  5. 2 cups milk

  6. 2 cups sweetened condensed milk

  7. 2 tablespoons coffee extract

  8. 5 large eggs

  9. 3 large egg yolks

  10. 1 1/2 cups sugar

  11. 1/4 cup water

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

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

  14. until caramel turns golden brown and runs clear (without traces

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

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

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

  18. 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

  19. ramekins.

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

  21. 1/2 to 2/3 of the way up the sides of the ramekins. Bake at

  22. 325 degrees for 30 to 45 minutes or until the skin on the top of

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

  24. cool.

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

  26. 270 degrees; when mixture

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

  28. Drizzle onto greased aluminum foil or greased parchment paper in

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

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

  31. cooled flan, as liberally as desired.


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