This coffee flan is a flan for grownups, it's easy to make, and I absolutely loved the combination of flavors, and you will too!
This post is sponsored by Kahlúa®
Why we ❤️ it
This is a blog that straddles many different "worlds". Something that is perfectly symbolized by a coffee flan recipe, a recipe that we have added as a dessert suggestion to our holiday menu, especially for our readers who celebrate Thanksgiving.
Each spoonful is a pleasure for the senses, from the marbled golden caramel color to the aroma and flavor of coffee to the creaminess of this rich Kahlua flan.
Why it works
Coffee. If you know me, you know I love coffee, and this flan has just enough to get the taste of coffee, without overpowering it. If you're daring, and no kids will be at the table, a hint of coffee liqueur makes this an otherwordly treat.
Variations
You can bake this in a regular baking dish or cake pan, or make them into individual servings by using smaller ramekins. I prefer the former because it is just easier to clean afterward.
For these photos, I used a 9-inch bundt mold [Amazon affiliate link]. It makes it prettier.
About this recipe
Unlike our other flan recipes, in this one I have simplified the method twofold: I have used whole eggs instead of only egg yolks, and we are using a blender instead of whisking by hand.
If you don't have a blender, whisk by hand and sieve to remove undissolved egg parts.
This recipe yields 6 servings, 8 in a pinch.
If you'd like to try another creative flan recipe, I love the "flan" de pan (bread "flan"), and quesillo (coconut flan)
Recipe
[Recipe] Coffee Flan
Ingredients
For caramel coating
- ½ cup sugar (white, granulated)
- 1 tablespoon of water, may not be used, see notes
For the coffee flan
- 2 egg (large), or 3 medium
- 1⅓ cup condensed milk
- 1⅓ cup evaporated milk
- ½ cup sugar (white, granulated)
- ¼ cup Kahlúa Pumpkin Spice
- 2 teaspoons instant coffee
- 1 teaspoon vanilla extract
Instructions
Making caramel for flan: Mix sugar and water and cook in a heavy saucepan over low heat until thick dark caramel forms. Make sure it does not burn! You may need to stir it gently with a spatula to prevent it from burning on the hot spots.Pour carefully into a 5-cup baking pan and spread all over. Cool to room temperature, by then the caramel should have hardened.
Making the flan mixture: In the blender vase, combine eggs, condensed milk, evaporated milk, sugar, Kahlúa, instant coffee, and vanilla extract. Blend the mixture. Pour carefully into the baking pan, trying not to disturb the caramel layer.
Baking: Bake in a hot water bath (bain Marie) in preheated oven to 320 ºF [160ºC] for one hour or until a toothpick or thin knife inserted in the center comes out clean.
Serving: Remove from the oven and the water bath and cool to room temperature. Chill in the fridge. Loosen the edges of the flan with a toothpick. To unmold, place a serving plate on top of the mold (a deep-enough plate to retain the syrup) and invert. Serve still chilled.
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.
