Photo: Kahlua Flan Recipe
Ingredients
- 3/4 cup sugar
- 4 large eggs
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 2 tablespoons coffee-flavored liqueur (recommended: Kahlua)
- Mexican chocolate shavings and cocoa powder, garnish
Directions
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 and Kahlua and 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 powdered cocoa and top with Mexican chocolate shavings.
Cut into wedges and serve immediately.
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By Epi_Addiction
on February 09, 2013
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Awesome flan recipe, my friends love it and insist that it make it weekly. Personally, I don't use the chocolate shavings or cocoa. My girlfriend loves it because the Kahlúa masks the egg flavor/smell which makes her sick to her stomach. I also make the flan with Chambord instead of Kahlúa to switch-it-up. I wonder if Jäger might also work?
By Barb_Cali
Bay Area, CA
on July 29, 2012
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My husband and I didn't want coffee-flavoured flan, so I used real Mexican vanilla instead of the Kahlua, and it turned out just perfectly. You do have to be very, very careful when making the caramel though. It can go from not-quite-right to burnt in a matter of seconds. I'm not sure why Emeril insisted on not stirring it though, but I followed his instructions precisely just to be safe. The texture of the flan itself was just a tiny bit mealy, but nonetheless delicious - just not sure if it's supposed to be smoother than that - it's been a while since I'd had homemade flan. I won't take away a single star though from this rating, because it could have been my error, and it was still beautiful.
By neonblnd
Memphis, TN
on February 12, 2012
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It took me three tries to get the sugar melted right and I wasn't at all sure it would come out right in the end. I was pleasantly surprised when I removed the mold. It was a beautiful presentation and the taste was decadent. I almost reduced the number of eggs after reading the reviews. I'm glad I didn't. I found the texture to be perfect.
As for the sugar, I admit I resorted to a wooden spoon on the third try. Also, I might up the kahlua some the next time.
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