Coffee Flan is a delicious twist on the classic custard dessert. Creamy, velvety soft and with the most intense coffee flavor, it’s guaranteed to satisfy sweet cravings!
Guys, I am on a mission! As you all know, I have nothing but love for caramel flan so I decided to challenge myself and recreate in my kitchen all the different types and flavors of flan known to mankind.
It is a tall order but I expect to have lots of fun and plenty of sweet memories. 🙂 Make sure to check back here often for the amazing flan varieties to come!
I Googled this afternoon a few ideas for my plan for flan and in under 10 minutes of quick search, I was blown away by how many delicious ways one can make this classic custard! Orange, mocha, pumpkin, sweet potato, pineapple and so much more, my head is literally spinning!
To start the series, let me present to you coffee flan! Creamy, velvety soft and with the most intense coffee flavor, it’s sure to please coffee (and non-coffee) lovers out there.
This coffee-flavored custard, like most of the other flavor versions I’ve discovered so far, has basically the same steps.
- Make the caramel in the microwave, on the stove, or in the oven (will post tutorial soon) and layer the bottom of llaneras or ramekins with the caramel.
- Combine the milk and the eggs until well-blended, strain the mixture using a fine mesh sieve, and pour into the prepared ramekins.
- Cover ramekins tightly with foil, set on a bain marie or steamer, and bake or steam until custard is mostly set.
- Let cool completely, invert on a serving platter, and enjoy!
The difference is, I swapped the evaporated milk with regular fluid milk and for those of you who have asked if regular milk can be used in leche flan, yes you can! You get a less rich taste and more soft texture but still equally amazing result.
Tips on How to Make Coffee Flan:
- If you want a richer custard, you can switch the regular fluid milk with evaporated milk or half and half.
- Don’t forget to add salt! A small pinch will help cut through the bitterness of the coffee for a smoother taste.
- Dissolve the instant coffee granules in a tablespoon or so of warm water before adding to the egg-milk mixture.
- I like to mix the eggs and milk by hand but you can easily use a blender. If using, just let the liquid mixture stand 5 to 10 minutes after processing for the bubbles to subside before pouring into the ramekins.
- 1/2 cup sugar
- 2 tablespoons water
- 6 large eggs
- 1 can (14 ounces) sweetened condensed milk
- 2 cups regular fluid milk
- 2 tablespoons instant coffee granules
- 1 tablespoon warm water
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- In a clear, microwave-safe bowl, combine water and sugar. Stir well under sugar is completely dissolved. Microwave on high for about 4 to 5 minutes or until color changes to honey-gold. Immediately pour into ramekins or llaneras.
- In a bowl, gently whisk eggs until there are no streaks of white. Add condensed milk and stir until combined. Add evaporated milk and stir until well-combined. Using a fine mesh sieve or cheesecloth, strain mixture.
- In a small bowl, combine coffee granules and warm water. Stir until coffee is completely dissolved. Add dissolved coffee, vanilla extract, and salt to strained egg-milk mixture and stir until blended.
- Pour into prepared ramekins. Cover ramekins with foil and arrange in a wide, oven-safe dish with about 1-inch of water (water bath).
- Bake in a 375 F oven for about 40 to 50 minutes or until A toothpick inserted in the middle of custard comes out clean. Remove from oven, allow to cool and refrigerate to set. To serve, turn flan over on a serving plate, ending with caramel on top.