4 Reviews

Very very good, and simple to make. I didn't have enough sugar for the caramel, so I used ice cream topping. Also added a little extra espresso, which worked out great. I covered the ramekins and put them in the fridge overnight and they came out delicious. My family particularly liked the fact that this flan did not seem so "eggy" due to the espresso flavoring. I am the first in my family to attempt making flan, and this recipe made it a great success!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Tuija August 09, 2008

WOW WOW!! this was great! I hate drinking coffee drinks, etc. but loovvve food with coffee or espresso flavoring. directions were great and easy to follow. addes a few more Tabelspoons of espresso for a little more flavor. I cheated on the caramel (as i wanted to hurry up and finish it so i could taste), and used ice cream topping. Boyfriend loved as well, and he hates most sweets.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Chef GreanEyes October 08, 2007

This was my very first time to make a flan. Your instructions were simple. I followed the recipe to a 'T', except I didn't strain for bubbles. I let it set while I made the caramel. It turned out perfectly smooth and wonderfully delicious. A definate must for coffee lovers. Thanks Meanie, for another great recipe. **note** Although I don't post a lot on the boards anymore, I do miss seeing you on here. You've always had some really great tips to share.

0 people found this helpful. Was it helpful to you? [Yes] [No]
L. Duch January 28, 2006

I was looking for a flan recipe that used eggs and cream, rather than milk, and finally found one in this. I only made two minor substitutions: I didn't have whole milk but mixed what I had on hand (1%) with cream to make the cup needed and we don't have traditional coffee/espresso on hand, so I mixed up some imported instant espresso I use for baking. To make pouring into the ramekins easier, I did the straining, step #4 , into my 8 cup pyrex measuring bowl. Letting it rest while making the caramel helped for eliminating bubbles (I didn't know why the caramel cooking step was sequentially where it was in the recipe, but found that making it last, even though needing it before pouring, worked great for letting the egg mixture settle for a moment). I was a little cautious with the espresso, next time I will be more heavy handed with that. :) This made more than 6 servings for me, which is always good for a great flan recipe like this one. My Easter dinner guests loved this!

0 people found this helpful. Was it helpful to you? [Yes] [No]
bikerchick March 28, 2005
Mean Chef's Espresso Flan