Cafe Con Leche Flan

Combining Cafe con Leche and Flan seemed like a no-brainer. It's a rich coffe-caramel custard, and irresistable finale to an good Tex-Mex meal, or jsut about anything else.

• Ready In: 45 mins
• Serves: 1
• Yields: 8 flans

Ingredients

• 3⁄4 cup sugar
• 1⁄4 cup water
• 1  tablespoon corn syrup, light
• 4  eggs
• 4  egg yolks
• 1 3⁄4 cups milk, whole
• 14  ounces milk, sweetened condensed
• 1  tablespoon  espresso, instant powder
• 1⁄4 teaspoon cinnamon

Directions

1. Heat oven to 350; place 8 (6 ounce) custard cups or ramekins in a large baking dish.
2. Place sugar, water, and corn syrup in a heavy medium saucepan. Heat over a medium to medium-high heat, swirling saucepan to let sugar dissolve evenly. Continue to cook, without stirring, until the sugar turns a deep caramel in color.
3. Immediately remove from heat; pour hot caramel into bottoms of custard cups/ramekins.
4. place eggs and egg yolks in a large bowl; beat at medium speed until smooth.
5. Add milk, sweetened condensed milk, espresso powder, and cinnamon; beat until throughly blended. Pour evenly into the custard ups/ramekins.
6. Add enough hot water into the baking dish to come halfway up the sides of the ramekins (water bath); cover with foil.
7. Bake for 30-35 minutes or until custards are set but still quiverly like gelatine.
8. Remove from oven; place on wire racks to cool to room temperature. Refrigerate until cold, preferably overnight. (Flan can be made up to 2 days in advance).
9. To serve: run a knife with a thin blade around the edges to loosen custard from teh sides of the cup. INvert onto serving plates, shaking slightly to release custard and caramel.