STREAMING NOW: Siba's Table

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
READY IN:
45mins
SERVES:
1
YIELD:
8 flans
UNITS:
US

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

Directions

  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: