Coffee flan
8 servings
630 minutes
Coffee flan is an exquisite dessert inspired by traditional Spanish cuisine and the aroma of strong coffee. Its delicate, silky texture combines with the rich flavor of caramel and subtle coffee notes, creating a harmony of sweetness and depth. Inspired by classic flan, this version offers a new level of sophistication thanks to aromatic instant coffee. Spaniards appreciate flan for its softness and richness, while the coffee hue makes it particularly beloved among gourmets. Ideal as a conclusion to a festive dinner or simply for cozy evenings with a cup of strong coffee. Each spoon reveals a wealth of flavors where caramel sweetness smoothly intertwines with the light bitterness of coffee. This dessert not only delights the palate but also impresses with its elegant presentation, placing it among the most refined culinary creations.
1
Place a glass or ceramic round baking dish (about 20-23 cm in diameter) in an oven preheated to 160 degrees.
2
Mix water (2 tablespoons) with sugar in a small saucepan, place over medium heat, and stir until boiling. Wait for the sugar to dissolve, then immediately pour the sugar syrup into the pan and continue melting the sugar without stirring.
- Water: 6 teaspoons
- Sugar: 0.8 glass
3
When the sugar turns a dark amber color, quickly pour the caramel into a preheated baking dish. Tilt the dish several times to ensure the caramel spreads evenly across the bottom. Let it cool and place it in the refrigerator for 10-15 minutes.
- Sugar: 0.8 glass
4
Dissolve coffee in hot water (4 tablespoons), let it cool slightly, and blend with milk, condensed milk, eggs, vanilla, and salt.
- Instant coffee: 4.5 teaspoons
- Water: 6 teaspoons
- Milk: 3.8 glasss
- Condensed milk: 1.3 glass
- Chicken egg: 5 piece
- Vanilla: 1 teaspoon
- Salt: 0.1 teaspoon
5
Pour the prepared cream over the set caramel and immediately send it to the oven.
6
Bake the flan for about 70-80 minutes in a water bath at 160 degrees, placing it on the middle rack of the oven. (The flan can be considered ready when the egg mixture turns into a firm, jelly-like mass.)
7
Place the prepared flan in strong cold for at least 8 hours, but do not freeze.
8
To remove the flan from the mold, first carefully separate the edges from the walls with a thin knife. Then place the mold directly in a bowl of hot water. After 20 seconds, take the mold out of the water, immediately cover it with a large deep plate, flip it over, and repeat the procedure once more with another plate.
9
Before serving, warm the chilled flan at room temperature (30-40 minutes).