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“Combining Cafe con Leche and Flan seemed like a no-brainer. It's a rich coffe-caramel custard, and irresistable finale to an good Tex-Mex meal, or jsut about anything else.”
8 flans

Ingredients Nutrition

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


  1. Heat oven to 350; place 8 (6 ounce) custard cups or ramekins in a large baking dish.
  2. 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.
  3. Immediately remove from heat; pour hot caramel into bottoms of custard cups/ramekins.
  4. place eggs and egg yolks in a large bowl; beat at medium speed until smooth.
  5. Add milk, sweetened condensed milk, espresso powder, and cinnamon; beat until throughly blended. Pour evenly into the custard ups/ramekins.
  6. Add enough hot water into the baking dish to come halfway up the sides of the ramekins (water bath); cover with foil.
  7. Bake for 30-35 minutes or until custards are set but still quiverly like gelatine.
  8. 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).
  9. 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.

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