Coffee Caramel Flan
A luxurious coffee-infused twist on the classic Spanish flan
Coffee Caramel Flan is a delightful fusion of Spanish tradition and coffee lover's dream. This dessert traces its roots to the custard-based flans of Spain, but with a rich coffee twist that elevates it to new heights.
Our recipe uses a medium-dark roast coffee, freshly ground and brewed to perfection, infusing the silky custard with deep, complex flavors. The caramel layer is carefully crafted to complement the coffee notes, resulting in a harmonious blend of bitter and sweet. The slow-baking process ensures a creamy texture that melts in your mouth, making each spoonful a moment to savor.
Why You’ll Love This Recipe
Get ready to fall in love with this Coffee Caramel Flan! Here's why you'll adore it:
- Unique flavor profile: The combination of rich coffee and sweet caramel creates an irresistible taste sensation
- Impressive presentation: Perfect for wowing guests at dinner parties
- Make-ahead friendly: Can be prepared in advance, saving you time on the day of serving
- Customizable: Easily adjust the coffee strength to suit your preference
- Comfort food with a twist: A familiar dessert with an exciting coffee kick
Coffee Caramel Flan
A luxurious coffee-infused twist on the classic Spanish flan
Equipment
- 8 6-ounce ramekins
- Large baking dish
- Saucepan
- Whisk
- Strainer
- Measuring cups and spoons
Ingredients
- 1 cup granulated sugar
- 1/4 cup water
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup freshly brewed strong coffee
- 1/4 cup espresso beans, coarsely ground
- 5 large eggs
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (165°C).
- In a saucepan, combine 1 cup sugar and 1/4 cup water. Cook over medium heat until it turns into a golden caramel, about 8-10 minutes.
- Quickly pour the caramel into eight 6-ounce ramekins, tilting to coat the bottoms evenly. Set aside.
- In another saucepan, combine milk, cream, brewed coffee, and ground espresso beans. Heat until steaming, then remove from heat and let steep for 15 minutes.
- Strain the coffee mixture and discard the grounds.
- In a large bowl, whisk together eggs, egg yolks, 1/2 cup sugar, salt, and vanilla extract.
- Gradually whisk the coffee mixture into the egg mixture until well combined.
- Divide the custard evenly among the caramel-lined ramekins.
- Place the ramekins in a large baking dish and fill the dish with hot water halfway up the sides of the ramekins.
- Bake for 35-40 minutes, or until the custards are set but still slightly jiggly in the center.
- Remove from the water bath and let cool to room temperature.
- Refrigerate for at least 4 hours or overnight before serving.
- To serve, run a knife around the edge of each flan and invert onto a plate, allowing the caramel to drip over the top.
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