EspañolCoffee flan is ideal for coffee lovers and any fan of Mexican desserts. this recipe is creamy and decadent, it only calls for six ingredients, including cinnamon, to give it that hint of Mexican café de olla flavor, and can be served any time of the year. Let’s make it.
A French-Mexican Combination
Flan is a delicious dessert and so popular in Mexico that sometimes we feel like it is our own creation. However, did you know that flan is of French origin? It is better known as crème caramel and is the classic vanilla custard that we know so well.
However, we Mexicans have begun to create delicious new combinations, such as this coffee flan. I added cinnamon, inspired by the Mexican café de Olla, and It's a delight.
Important Coffee Flan Ingredients
Cinnamon: I replaced the vanilla, which is a traditional flan ingredient, with cinnamon, because I wanted to give it a rich, Mexican flavor similar to café de olla.
Coffee: It’s obviously an essential ingredient. In this recipe, I used instant coffee.
I tested this recipe using ground coffee, but the taste was a little too bitter, so I stuck with the instant coffee. I recommend buying your favorite good quality instant.
Storage
If you want to leave it on the plate you served it on, create a “tent” with aluminum foil. But if you only want to save the leftovers, if there are any, put them in a container with a lid.
Whichever option you choose, keep it in the refrigerator for up to a week. I doubt that it won't be eaten in that time.
Other Flavors
Making homemade flan has advantages because you can prepare a classic vanilla flan and then try making new flavors, such as coconut flan, chocolate flan, and more.
Coffee Flan Recipe
12 servings
Prep 7 min – Total time 1 hr and 30 min + 5 hours of refrigeration
Ingredients
- ¾ cup of sugar (150 gr)
- 2 tablespoons instant coffee
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon ground cinnamon
- 5 large whole eggs at room temperature (approx. 250 ml)
Utensils
- A large pot
- 1 pot or pan with a thick bottom to make the caramel
- 1 wooden spoon
- One 9.5-inch diameter pie pan (approx. 5 cups capacity)*
- 1 larger baking pan or roasting pan that fits the pie pan
- A blender
- Aluminum foil
- A tray or platter with walls
* You can use a tall flan pan, or individual flan molds; however, baking time will vary depending on the size. I'll give you more details later.
Process
Pre-heat the oven to 350 degrees F (approx. 180 degrees C.). Bring 4-6 cups of water to a boil in the large pot on the stove.
Preparing the Caramel
Pour the sugar into the pan and place on the stove over high heat. When the sugar begins to dissolve, start stirring with the wooden spoon.
At first, the sugar will form lumps, that is, it will solidify, but as you continue stirring you will see that it will melt.
Lower the heat to medium-low and continue stirring until the sugar turns golden or amber in color.
The entire process will take approximately 5 minutes, however, once the sugar is in a liquid state it burns easily, keep your eyes on it, and don't stop stirring.
Caution: Do not let children or pets around when you are preparing the caramel, as it can burn. Also, please resist the temptation to touch it with your fingers or any part of your body.
Pour the liquid caramel into the flan mold (or individual molds, if using) and move it carefully so that the caramel layer forms on the bottom. Set aside.
Preparing the Coffee Flan Mixture
Dissolve the instant coffee in a little bit of the evaporated milk.
Pour all the ingredients into the blender, and blend at the lowest speed of your blender for about 15 seconds or until everything is well combined. Check that the condensed milk has been thoroughly mixed, as it has a thicker consistency and sometimes stays at the bottom of the blender.
Baking in a Bain Marie
Pour the flan mixture into the mold (or individual molds), cover with aluminum foil, and place it inside the larger baking dish.
Recommendation: Cut the aluminum foil as close to the size of the baking dish as possible. This will help ensure that when you fold the foil at the edges, there is no aluminum foil too far down touching the water, which could cause water to enter the flan when baking.
Carefully transport it to the oven and pour the boiling water into the roasting pan until the level reaches at least halfway up the mold with the flan.
Bake for 60 minutes. Carefully open the oven and remove the aluminum foil. Give the pan a light shake; if the center of the flan moves slightly, it is ready and should be removed from the oven.
On the other hand, if the center moves a lot when you shake it, cover it again and bake for another 5 minutes. Check it out and repeat if necessary.
Resist the temptation to continue baking until it is completely firm, otherwise it will overcook and be harder and less creamy when you serve it.
* If you are using a flan pan that is smaller in diameter and taller than what we specified in the recipe, you will need to adjust the baking time; it may take longer. Start checking at 60 minutes. Following the same instructions we mentioned above.
If, on the other hand, you are using individual molds, start checking after 35 minutes of baking, following the same instructions we mentioned above.
Let It Cool
Remove the roasting pan from the oven and wait 5 minutes. At that moment, when you shake it, it will look firmer, but you will still see movement in the center.
Remove the mold from the water, uncover it, and let it cool completely on the kitchen counter. When it’s at room temperature, cover it again and put it in the refrigerator for at least 5 hours, although it is best to leave it overnight.
The Unmolding Process
The next day, take the mold and run a knife along the entire edge to loosen it.
Place the tray or plate where you are going to serve it, face down on the mold. Turn it over and place it on a smooth surface in one quick motion.
The flan will gradually fall from the mold until it falls completely into the tray. Then, pour the caramel on top.
Sometimes, part of the caramel will stick to the bottom of the mold. This is normal; the amount that falls on the flan is enough. But if you want more, once you have unmolded the flan, leave the mold at room temperature. Over time, the caramel will melt more, and you can pour it over the flan.
You can decorate it with whipped cream (try my cafe de olla whipped cream), chocolate chips, fresh fruit, mint leaves, edible flowers (I used violets) or serve it alone.
Other Mexican Desserts
- Mexican Cheesecake
- Three Milk Cake (Tres Leches)
- Milk Gelatin
Print the Coffee Flan Recipe Below
Coffee Flan Recipe
Ingredients
- ¾ cup of sugar 150 gr
- 2 tablespoons instant coffee
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon ground cinnamon
- 5 large whole eggs at room temperature approx. 250 ml
Utensilios
- A large pot
- 1 pot or pan with a thick bottom to make the caramel
- 1 Wooden spoon
- One 9.5-inch diameter pie pan (approx. cups capacity)*
- 1 larger baking pan or roasting pan that fits the pie pan
- A blender
- Aluminum foil
- A tray or platter with walls
Instructions
- Pre-heat the oven to 350 degrees F (approx. 180 degrees C.). Bring 4-6 cups of water to a boil in the large pot on the stove.
Preparing the Caramel for Coffee Flan
- Pour the sugar into the pan and place on the stove over high heat. When the sugar begins to dissolve, start stirring with the wooden spoon.
- At first, the sugar will form lumps, that is, it will solidify, but as you continue stirring you will see that it will melt. Lower the heat to medium-low and continue stirring until the sugar turns golden or amber in color.
- The entire process will take approximately 5 minutes, however, once the sugar is in a liquid state it burns easily, keep your eyes on it, and don't stop stirring.
- Pour the liquid caramel into the flan mold (or individual molds, if using) and move it carefully so that the caramel layer forms on the bottom. Set aside.
Preparing the Coffee Flan Mixture
- Dissolve the instant coffee in a little bit of the evaporated milk.
- Pour all the ingredients into the blender, and blend at the lowest speed of your blender for about 15 seconds or until everything is well combined. Check that the condensed milk has been thoroughly mixed, as it has a thicker consistency and sometimes stays at the bottom of the blender.
Baking Coffee Flan in a Bain Marie
- Pour the flan mixture into the mold (or individual molds), cover with aluminum foil, and place it inside the larger baking dish. Carefully transport it to the oven and pour the boiling water into the roasting pan until the level reaches at least halfway up the mold with the flan.
- Bake for 60 minutes. Carefully open the oven and remove the aluminum foil. Give the pan a light shake; if the center of the flan moves slightly, it is ready and should be removed from the oven.
- On the other hand, if the center moves a lot when you shake it, cover it again and bake for another 5 minutes. Check it out and repeat if necessary.
- Resist the temptation to continue baking until it is completely firm, otherwise it will overcook and be harder and less creamy when you serve it.
- * If you are using a flan pan that is smaller in diameter and taller than what we specified in the recipe, you will need to adjust the baking time; it may take longer. Start checking at 60 minutes. Following the same instructions we mentioned above.
- If, on the other hand, you are using individual molds, start checking after 35 minutes of baking, following the same instructions we mentioned above.
Let It Cool
- Remove the roasting pan from the oven and wait 5 minutes. At that moment, when you shake it, it will look firmer, but you will still see movement in the center.
- Remove the mold from the water, uncover it, and let it cool completely on the kitchen counter. When it’s at room temperature, cover it again and put it in the refrigerator for at least 5 hours, although it is best to leave it overnight.
The Unmolding Process
- The next day, take the mold and run a knife along the entire edge to loosen it.
- Place the tray or plate where you are going to serve it, face down on the mold. Turn it over and place it on a smooth surface in one quick motion. The flan will gradually fall from the mold until it falls completely into the tray. Then, pour the caramel on top.
- Sometimes, part of the caramel will stick to the bottom of the mold. This is normal; the amount that falls on the flan is enough. But if you want more, once you have unmolded the flan, leave the mold at room temperature. Over time, the caramel will melt more, and you can pour it over the flan.
- You can decorate it with whipped cream (try my cafe de olla whipped cream), chocolate chips, fresh fruit, mint leaves, edible flowers (I used violets) or serve it alone.
Nutrition
Notes
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