Creamy Coffee Flan Dessert (Printable Version)
# What You'll Need:
→ Coffee Caramel Sauce
01 -
2 tablespoons instant espresso powder
02 -
45 millilitres water
03 -
100 grams granulated sugar
→ Flan Custard
04 -
2 tablespoons instant espresso powder
05 -
45 millilitres warm water
06 -
3 large eggs
07 -
2 egg yolks
08 -
90 grams granulated sugar
09 -
397 grams sweetened condensed milk
10 -
354 millilitres evaporated milk
11 -
2 teaspoons vanilla extract
# Step-by-Step Directions:
01 -
Preheat oven to 175°C. Place a 18 cm cake pan with 5 cm high sides inside a larger roasting pan or casserole dish.
02 -
Combine 2 tablespoons instant espresso powder with 45 millilitres water in a saucepan over medium heat and stir until dissolved. Add 100 grams of granulated sugar and bring to a gentle boil. Cook, swirling occasionally, for approximately 5 minutes until the caramel becomes golden brown.
03 -
Immediately and carefully pour the hot caramel into the base of the cake pan, swirling to fully coat the bottom. Allow caramel to cool and harden.
04 -
Mix 2 tablespoons instant espresso with 45 millilitres warm water until dissolved. In a bowl, whisk in 3 large eggs one at a time, then add 2 egg yolks, blending thoroughly after each addition.
05 -
Stir in 90 grams granulated sugar and whisk until combined. Add 397 grams sweetened condensed milk, 354 millilitres evaporated milk, and 2 teaspoons vanilla extract. Whisk gently until the mixture is smooth, taking care not to create excessive bubbles.
06 -
Pour custard mixture over the hardened caramel in the cake pan. Cover pan tightly with aluminium foil. Pour hot water into the larger pan so it reaches halfway up the sides of the cake pan, forming a bain-marie.
07 -
Transfer carefully to the middle rack of the oven and bake for 50 to 60 minutes, or until the centre jiggles but outer edges are set.
08 -
Remove flan from the water bath. Take off the foil and let it cool to room temperature. Recover with foil and chill in the refrigerator for at least 4 hours or overnight for optimal texture.
09 -
To unmould, run a butter knife along the edges. Invert a large plate over the cake pan and flip quickly. Tap gently to release. Slice and serve with extra coffee caramel sauce, if desired.
# Helpful Notes:
01 -
Avoid whisking vigorously to prevent excessive bubbles in the custard.
02 -
Do not skip the water bath; it ensures uniform texture and prevents curdling.
03 -
Chill thoroughly before unmoulding to maintain flan structure.
04 -
Monitor caramel closely to avoid burning.
05 -
For easier unmoulding, let chilled flan rest at room temperature for 30 minutes before inverting.
06 -
Store covered in the refrigerator and consume within 3 to 4 days for best freshness.
07 -
Flan can be frozen for up to 6 months; thaw in the refrigerator before serving.