Coffee Flan

Hi, Chef Sandy Krebs here!  I love espresso and I love flan.  This recipe combines the two.  I find that people (not chefs, but normal people.  Not that chefs aren’t normal people, well some of them anyways) are intimidated by cooking things that involve using a hot water bath, such as Flan or Crème Brulee.  I’m not sure why, it’s a piece of cake.  Or in this case a piece of Flan!  Just make sure that when you are taking it out of the oven you have already planned a nearby place to set it down.  This recipe is sooo easy and can be made a day ahead of time, so it’s perfect for when you are having people over to the house.  Enjoy it, and leave a comment and let me know how it turned out.

Coffee Flan   

½ cup Sugar

6 Eggs

7 tablespoons Sugar

1 ½ cup Milk

2 shots very strong Espresso or 4 teaspoons Instant Coffee

½ cup Water

½ teaspoon Vanilla

¼ teaspoon Ground Cinnamon

Preheat oven to 350.  Make hot water bath for a 9 inch round cake pan.

In a small frying pan over medium heat melt then caramelize the ½ cup Sugar.  Coat bottom of cake pan with caramel.  Beat together Eggs and Sugar, add Milk, Espresso or Instant Coffee dissolved in Water, Vanilla and Cinnamon.  Set caramel lined pan in hot water bath and pour in mixture.  Cook about 20 minutes or until a crevice forms when you gently press custard with the back of a spoon.  Chill for several hours.  Invert onto a plate.  Serve with fresh whipped cream.