Chocolate Coffee Flan

Total Time:
3 hr 40 min
20 min
2 hr 10 min
1 hr 10 min

6 to 8 servings

  • 3/4 cup sugar
  • 4 large eggs
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (12-ounce) can evaporated milk
  • 2 tablespoons coffee liqueur (recommended: Godiva)
  • 2 teaspoons instant espresso powder
  • Chocolate shavings, for garnish
  • Preheat the oven to 350 degrees F.

  • In a small saucepan, cook the sugar over medium heat until it starts to melt. Lower the heat and cook until caramelized to a golden brown. (Do not stir or touch the sugar, but swirl the pan to melt evenly.)

  • Pour into a metal flan mold or 9-inch cake pan. Turn the dish and swirl to evenly coat the bottom. Let caramel cool and harden.

  • Place the dish in a larger roasting pan and add hot water to come halfway up the sides of the baking dish. In a large bowl, whisk the eggs. Add the condensed and evaporated milks, coffee liqueur, and espresso powder. Whisk well to blend. Pour into the prepared pan. Bake until set and just firm in the center but still jiggles slightly, 50 minutes to 1 hour. Let cool on a wire rack. Refrigerate until well chilled, at least 2 hours.

  • To serve, run a thin sharp knife around the rim of the flan. Place a platter or large plate on top of the flan and gently flip over so the plate is on the bottom. Lift away the mold. Garnish with cocoa powder and top with chocolate shavings. Cut into wedges and serve immediately.

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4.0 1
The easiest flan I've ever made. Will certainly use this recipe--or variations I come up with--whenever I make flan. Just a couple of changes, however. Next time I will bake for 45 minutes. 50 was too much--this could be my oven, however. Also, found this tip from a review of another flan recipe--put the sugar (nothing else) in the pan you will use for the flan. Put it in the oven (350 degrees) until all the sugar melts and becomes the desired caramel color, about 30 to 35 minutes. If your oven has hot spots, rotate the pan several times. Remove from the oven and swirl the caramel in the pan to ensure the entire bottom of the pan is evenly covered. Let cool before pouring in the custard. I will NEVER go back to cooking the caramel in a separate pan! item not reviewed by moderator and published

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