Photo: Espresso Flan Recipe
Ingredients
- 5 eggs
- 2 egg yolks
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 1/4 cups heavy cream
- 1 cup whole milk
- 1 cup caramel, recipe follows
- Pinch grey salt
- 1 stick (1/2 cup) melted butter
- 6 tablespoons hot brewed espresso
Directions
In a large bowl, whisk together egg and egg yolks. While whisking add the sugar slowly until fully dissolved. Add vanilla, heavy cream, milk, and salt and continue to whisk. In order to get rid of air bubbles in mixture, transfer to large bowl through a fine strainer.
In the bottom of 6 (1/2 cup) ramekins (small ceramic custard cups), place about 1 1/2 teaspoons of caramel. When all 6 ramekins have caramel at the bottom, brush each bottom and side with melted butter to secure flan and yet allow it to be removed easily. Fill each ramekin with the flan mixture, SLOWLY to avoid air bubbles, until about 2/3 full.
Preheat the oven to 350 degrees F.
Place almost full ramekins in shallow baking pan and then fill the pan with boiling water. The hot water bath will allow the flan cups to cook evenly in the oven. Right before placing pan in oven, top each ramekin with a tablespoon of hot espresso. Bake for 40 minutes.
When removing pan from oven, allow the ramekins to remain cooling in their original water bath, overnight if necessary.
Before serving, place ramekins in another shallow pan of warm water to loosen the custard. Run a thin knife around the inside edge of cup to further loosen, place a plate on top of ramekin and flip onto plate to serve.
Caramel:
1/2 cup water
1 cup sugar
In preheated saucepan over medium heat, pour in water and bring to boil. Add sugar and stir until caramel brown (about 4 minutes). Remove from heat and allow to cool for about 2 to 3 minutes.
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By annatez23_12060750
PLEASANTON, 43
on August 11, 2009
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Made it exactly per recipe & the whole family loved it!
By ponniebean_706934
White Bear Lake, MN
on May 06, 2007
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I followed the recipe exactly. However, my caramel turned lumpy and the flan was not smooth. When I was done, I did some researches on the web, and I found out that I should not stir the caramel after the liquid rearched the boiling point. Also to make the flan smoother, I should not "whisk", but "gently whisk" the custard mixture. I have included below the suggested method of making caramel and caramel sauce under Culinary Q&A from foodnetwork.com.
Q: My caramel sauce always turns out crunchy or broken and separated. How can I make a smooth caramel sauce?
A: Making caramel and caramel sauce is difficult and takes practice. Try the following:
First, make caramel. Be sure the heavy-bottomed saucepan you use is very clean; small particles of anything including clumps of melted sugar can make the sauce lumpy. Add the sugar and mix it well with the water and lemon juice (if using, bring the mixture to a boil and lower the heat to medium. Cook the sugar mixture without stirring it after it begins boiling. Have a pastry brush and a bowl of water handy to brush down the sides of the pan as the sugar cooks, washing any particles of sugar that bubble up back into the boiling mixture. When the sugar reaches the point of caramelization (about 340 degrees on a candy thermometer and is a golden amber color, remove it from the heat.
To make the caramel sauce, carefully add the cream ? it can splatter up so stand back from the pan ? and stir until smooth. If it is lumpy at this point, put it back over the heat and stir constantly to melt any lumps. Remove the pan from the heat again and stir in the butter until it has melted and the sauce is smooth. The sauce should be served warm, but not hot.
By ek91745_7215760
Hacienda Height...
on February 28, 2007
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This recipe was pretty good, but a little heavier than other flans that I have made. I had a difficult time making the syrup, at the end, I only used a few drops of water with the sugar, and heated the sugar on low heat until the sugar melted and browned. Otherwise, a pretty good dessert.
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