Mean Chef's Espresso Flan

Recipe by lemoncurd
READY IN: 1hr 15mins




  • In a large bowl, whisk together egg and egg yolks.
  • While whisking add the sugar slowly until fully dissolved.
  • Add vanilla, heavy cream, milk, and salt and continue to whisk.
  • In order to get rid of air bubbles in mixture, transfer to large bowl through a fine strainer.
  • In the bottom of 6 (1/2 cup) ramekins (small ceramic custard cups), place about 1 1/2 teaspoons of caramel.
  • When all 6 ramekins have caramel at the bottom, brush each bottom and side with melted butter to secure flan and yet allow it to be removed easily.
  • Fill each ramekin with the flan mixture, SLOWLY to avoid air bubbles, until about 2/3 full.
  • Preheat the oven to 350 degrees F.
  • Place almost full ramekins in shallow baking pan and then fill the pan with boiling water.
  • The hot water bath will allow the flan cups to cook evenly in the oven.
  • Right before placing pan in oven, top each ramekin with a tablespoon of hot espresso.
  • Bake for 40 minutes.
  • When removing pan from oven, allow the ramekins to remain cooling in their original water bath.
  • Ramekins can be covered and refrigerated overnight if necessary.
  • Before serving, place ramekins in another shallow pan of warm water to loosen the custard.
  • Run a thin knife around the inside edge of cup to further loosen, place a plate on top of ramekin and flip onto plate to serve.
  • For the Caramel: In preheated saucepan over medium heat, pour in water and bring to boil.
  • Add sugar and stir until caramel brown (about 4 minutes).
  • Remove from heat and allow to cool for about 2 to 3 minutes.