Coffee Flan
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Coffee Flan
  Coffee    Flan  
Last updated 6/12/2012 1:17:13 AM. Recipe ID 47498. Report a problem with this recipe.
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      Title: Coffee flan
 Categories: None
      Yield: 1 Servings
 
      1 c  Sugar
      1 cn (14-oz) evaporated milk
      1 cn (14-oz) sweetened condensed
           -milk
      1 c  Whole milk
      5    Whole eggs
      1    Egg yolk
      1 ts Vanilla
      1 ts Instant coffee dissolved in
           -1 t boiling water
      2 tb Brandy or rum
 
  I thought I'd send along this wonderful flan recipe in honor of
  Mexico's holiday celebration. I have made this and it is excellent.
  It comes from the "365 Day" cookbook collection, "365 Easy Mexican
  Recipes" by Marge Poore.
  
  "Flan is probably the best known of all Mexican desserts. The creamy
  custard with its distinctive caramelized sugar sauce is found
  throughout the country and is universaly liked. Flan de cafe, or
  coffee-flavored flan, is one of the more popular versions. This one
  comes from Leon, in central Mexico. Its silky smooth texture and rich
  flavor bring a smile with the first spoonful." (plm: She's not
  kidding!)
  
  In a heavy medium saucepan, cook sugar over medium heat, stirring,
  until melted and golden brown, 5 to 8 minutes. Quickly pour
  caramelized sugar into a warm 9-inch round cake pan. Using potholders
  to protect hands, tip pan around to coat bottom and about 1 inch up
  sides with caramel. Set aside.
  
  Preheat oven to 325F. In a blender, place evaporated milk, condensed
  milk, whole milk, whole eggs, egg yolk, vanilla, coffee and brandy.
  Mix on low speed for 1 minute. (The beating can also be done in a
  large bowl with a hand-held electric mixer on low speed.) Pour
  custard into caramel-lined cake pan. Set in a larger pan and place on
  middle rack of oven. Carefully pour boiling water into larger pan to
  depth of 1 inch.
  
  Bake, uncovered, 30 to 35 minutes, or until custard is set and a cake
  tester inserted in center comes out clean. Let cool on a rack, then
  refrigerate at least 6 hours, or overnight.
  
  To serve, run a thin knife around edge of pan between custard and pan.
  Place a deep serving plate over pan and invert to unmold flan.
  Carefully lift up pan and allow golden caramelized syrup to run over
  top of flan. Cut into wedges to serve.
  
  serves 8
  




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Recipe ID 47498 (Apr 03, 2005)

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