Kahlua Flan

"This comes from Emeril Lagasse and was found on foodnetwork.com. I am not a real "flan" kind of person, but this sounds pretty good."
photo by a food.com user photo by a food.com user
Ready In:
2hrs 20mins




  • Preheat the oven to 350 degrees F.
  • In a small saucepan, cook the sugar over medium heat until it starts to melt. Lower the heat and cook until caramelized to a golden brown. (Do not stir or touch the sugar, but swirl the pan to melt evenly.)
  • Pour into a metal flan mold or 9-inch cake pan. Turn the dish and swirl to evenly coat the bottom. Let caramel cool and harden.
  • Place the dish in a larger roasting pan and add hot water to come halfway up the sides of the baking dish. In a large bowl, whisk the eggs. Add the condensed and evaporated milks and Kahlua and whisk well to blend. Pour into the prepared pan. Bake until set and just firm in the center but still jiggles slightly, 50 minutes to 1 hour. Let cool on a wire rack. Refrigerate until well chilled, at least 2 hours.
  • To serve, run a thin sharp knife around the rim of the flan. Place a platter or large plate on top of the flan and gently flip over so the plate is on the bottom. Lift away the mold. Garnish with powdered cocoa and top with Mexican chocolate shavings.
  • Cut into wedges and serve immediately.

Questions & Replies

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  1. I make this all the time for family and friends. My brother-in-law can't get enough of this stuff. Instead of two tablespoons of Kahlua, I use three. Also, it's good with Bailey's Irish Cream, a dark rum, and a dark amaretto. I use glass and porcelain dishes for baking it, as I've found that it turns out smooth and creamy. Metal dishes somehow make the texture different. For the sugar, I do it straight, and I use a small, very heavy bottomed stainless steel skillet. Swirl the sugar by lifting and turning the pan, and don't let the sugar boil.
  2. I have made this Flan on numerous occasions and it is to die for! The only thing I would change is adding a bit more kahlua. I really couldn't taste it but others said they did. My friends keep asking for me to make this. Now that I have an Wolfgang pressure cooker from HSN, I have to try this in there. I have made a regular flan in the PC, and hope this will work as well. The regular flan took only 18 minutes using a 6 inch round pan. Will edit my post when I try it. YUMMY!!!!!!
  3. This is a truly outstanding recipe! It is simple to prepare and uses ingredients that most of us always keep on hand. My friend, Rosa, from Mexico gave me this same recipe about 4 years ago and I have made it many times; always to rave reviews! You can also experiment with using different liqueurs - they all taste great! (Frangelico mmmmmmmmm) I usually mix the custard ingredients in my blender on the lowest speed then pour into either prepared ramekins or into a prepared bundt pan. Cook the ramekins for 35-40 minutes and the bundt pan for 40-50 minutes. For those new to carmelizing sugar, add a couple of tablespoons of water to the sugar just to dissolve the sugar a bit and to help prevent scorching. As it says in the instructions DO NOT stir or touch the sugar, just gently swirl the pan. This recipe will make 8 1/2-cup ramekins.


***09-02-2007 UPDATE*** I will soon be moving again. Finally, I will be out on my own. Just imagine what culinary adventures I will embark on then! I also have been admitted into the baking program at Orange Coast College in Costa Mesa, California and am also attending my first semester at California State University, Fullerton. I have two years left before I can get my BA in English and one more year following that before I have my teaching credentials. Then I will be off to teach high school English while I wait to gather the needed money and experience to open my own dream bakery! ***02-08-2007 UPDATE*** I went out looking for a job and, on the first application I turned in, the lady interviewed me right on the spot and gave me the job. I am now an ICING MAKER!!!! I make the icing for the cookie bouquets that can be found on www.cookiesbydesign.com . She has also since taught me to bake the cookies, as well as how to process the sales and assembly of the cookie bouquets. All I have left to learn is how to decorate them (although I have already done some lettering on the message cookies). ***02-02-2007 UPDATE*** I now live with one of my good friends from back in high school. Her family offered to help me out by letting me live with them while I attend college down in Southern California. I just transfered down here with intent to start at the California State University of Fullerton in the fall. Getting a computer to work around here is a toughie, so I won't be able to post or message as often as I was when I lived with my grandparents. I'll do my best, though! I LOVE to bake! I would really like to have a bakery someday. I don't get to try out as many recipes as I used to now that I live with a friend from high school and her family. Food Network is about the only TV I watch anymore and I have a growing cookbook collection. Cooking is my comfort and, surprisingly enough, I've found that I eat FAR less when I make it myself. Thats TWO great benefits! I seem to have a little obsession, though, with collecting cookbooks. I guess it is getting pretty bad when I have to sneak new cookbooks into the house and hide them in the towel closet in my bathroom so my grandma doesn't see them and tell me I'm crazy for bringing another cookbook home. I buy all my cookbooks at thrift stores, garage sales, library sales, etc. I especially love old cookbooks and cookbooks from church, school, or charity groups. A lot of the recipes I submit are recipes from my many cookbooks that I haven't tried yet. Since most of my cookbooks are in storage right now, I need to get rid of as many of these cookbooks as I can. I plan to save the recipes I want before donating the cookbooks back to the library. My obligatory chunkett (that's probably not a word, but I use it ALL the time) about my other half because I love him so much: My boyfriend now lives about 20 minutes away from me since I moved back down to Southern California. Before my move, we were about 5-6 hours apart (I still can't believe we went through that for over a year!). We have been friends for years but lost touch during the 4 years that he went to college. He graduated June 2005 and we got back in touch that July. We have been dating since December 2, 2005 and are a pretty idyllic match thus far. He is one of my best friends. He gave me a promise ring 4-8-06 and we do plan to get married. The only thing holding us back is my dad's single wish that I graduate college before I get married. This is the only guy he has ever liked that I have dated, so I figure a few more years isn't that long to wait. Life would be so very different if something happened and he were to be taken away from me..... Anyway, onward ho! Gosh, I love food!
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