Cafe Con Leche Flan

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 1
YIELD: 8 flans
UNITS: US

INGREDIENTS

Nutrition
  • 34
    cup sugar
  • 14
    cup water
  • 1
    tablespoon corn syrup, light
  • 4
    egg yolks
  • 1 34
    cups milk, whole
  • 14
    ounces milk, sweetened condensed
  • 1
    tablespoon espresso, instant powder
  • 14
    teaspoon cinnamon
Advertisement

DIRECTIONS

  • Heat oven to 350; place 8 (6 ounce) custard cups or ramekins in a large baking dish.
  • 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.
  • Immediately remove from heat; pour hot caramel into bottoms of custard cups/ramekins.
  • place eggs and egg yolks in a large bowl; beat at medium speed until smooth.
  • Add milk, sweetened condensed milk, espresso powder, and cinnamon; beat until throughly blended. Pour evenly into the custard ups/ramekins.
  • Add enough hot water into the baking dish to come halfway up the sides of the ramekins (water bath); cover with foil.
  • Bake for 30-35 minutes or until custards are set but still quiverly like gelatine.
  • 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).
  • 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.
Advertisement