Description
A delicious twist on classic flan combining rich coffee flavors and silky smooth custard.
Ingredients
Scale
- 1 cup Granulated Sugar
- 1/4 cup Water
- 3 large Eggs
- 1 can Condensed Milk
- 1 can Evaporated Milk
- 1/2 cup Granulated Sugar
- 1/2 cup Kahlúa Pumpkin Spice
- 2 tablespoons Instant Coffee
- 1 teaspoon Vanilla Extract
Instructions
- In a medium saucepan, combine 1 cup of granulated sugar and 1/4 cup of water over medium heat. Stir gently until the sugar dissolves and let it boil without stirring until it turns a golden brown color. Quickly pour into a flan mold or individual ramekins, swirling to coat the bottom. Set aside to cool.
- In a large mixing bowl, whisk together the eggs, condensed milk, evaporated milk, Kahlúa, instant coffee, and vanilla extract until smooth.
- Pour the custard mixture over the cooled caramel in the mold or ramekins.
- Preheat your oven to 350°F (175°C). Place the flan mold or ramekins in a baking dish and fill with water until it reaches halfway up the sides of the flan mold. Bake for about 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow to cool at room temperature. Once cooled, refrigerate for at least 4 hours or overnight. To serve, run a knife around the edge of the flan and invert onto a plate. Pour any excess caramel over the top.
Notes
Best served chilled and can be garnished with cocoa powder or whipped cream. Store covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 30g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 150mg