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How to Make Flan de Café (BEST Coffee Flan Recipe)

Flan de Café (BEST Coffee Flan Recipe)

by Lola Dweck
Flan de café is a spin on traditional flan casero, infused with subtle coffee flavor and the most delicious caramel topping. It’s the perfect dessert for your next fiesta - coffee lovers, this one's for you!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 35 minutes
Cool Time 4 hours
Total Time 4 hours 50 minutes
Course Drinks
Cuisine Mexican
Servings 12
Calories 413 kcal

Equipment

Ingredients
  

  • 2 cups sugar
  • 2 tablespoons instant espresso
  • 24 fluid ounces evaporated milk
  • 14 ounces condensed milk
  • 8 ounces cream cheese
  • 1 tablespoon Mexican vanilla extract
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • 5 Nellie’s Free Range Eggs

OPTIONAL GARNISHES

  • Whipped cream
  • Fresh berries strawberries, blueberries, blackberries, raspberries
  • Coarse turbinado sugar
  • Homemade crunchy caramel garnish*

Instructions
 

  • Prepare caramel. Heat oven to 350 degrees Fahrenheit. Prepare caramel by dissolving sugar in a small saucepan over medium-low heat. Once sugar begins to liquify, stir it frequently with a wooden spatula until it is dissolved and completely smooth. Be sure to break up any lumps with a spatula.
    PRO TIPS:
    Once you start your caramel, do not walk away from the stove until it is ready. It can burn in seconds and if it does, you’ll have to start the process all over again.
    You will notice that the sugar will start to transform into an amber color sauce. If your sugar is cooking too quickly, reduce stove to low heat and gradually increase to create the caramel.
    Once your caramel topping is a deep golden brown, smooth, and no longer has lumps of sugar, you can proceed to the next step.
  • Pour caramel into ramekins. Working quickly and carefully, pour caramelized sugar mixture into ramekins (or flan pan) and swirl to coat the bottom and sides. Do not touch or attempt to taste caramel – it is extremely hot! If using an aluminum baking pan in place of ramekins, follow the instructions in this recipe.
  • Blend ingredients. First, combine instant coffee with 2 tablespoons of hot water and stir until completely dissolved. Next, combine coffee mixture, evaporated milk, condensed milk, cream cheese, vanilla extract, cinnamon (optional), and salt, in a blender and process until smooth, about 30 seconds. Add whole eggs to the blender and quickly process for another 10 seconds.
  • Pour mixture into ramekins and bake. Pour mixture into ramekins and then prepare baño María (aka: water bath or bain Marie) by arranging the ramekins into a larger oven-proof baking dish and carefully add enough hot water into the larger baking dish to come halfway up the sides of the ramekins. Bake for approximately 35 minutes, or until the center of the flan is almost set. It is okay if the flan looks slightly jiggly, not wet, because it will continue to cook as it cools and sets. Allow to cool in the oven with the door slightly open, and once completely cool, remove the flan dishes from the water bath. Refrigerate until ready to serve.
  • Demold and invert flan. To de-mold flan, carefully run a sharp knife around the edges without cutting into the flan.
    Place a plate over the ramekin.
    Moving carefully and quickly, invert flan onto the plate.
    Flan should come out easily with caramel sauce. If it sticks, simply set it aside upside down until it releases the suction and falls onto the plate.
  • Garnish and serve. Garnish with a dollop of whipping cream, fresh berries, and coarse turbinado sugar or crunchy caramel.

A Note from Lola

*CRUNCH CARAMEL GARNISH:

  • If making the optional caramel crunch garnish, have a lined baking sheet ready. Working quickly, while caramel is still hot, drizzle leftover sauce onto a lined baking sheet. Let rest until it is hard and crack into smaller pieces.

TIPS AND TRICKS

  • If you are using an 8 or 9-inch baking pan instead of ramekins to make this flan, follow the same process above, but bake for 45-60 minutes until the center of flan is slightly set. It should be jiggly, not wet. Check out this recipe for step-by-step instructions.
  • Flan is best eaten within 3 days to enjoy the best texture and flavor. If using ramekins, cover and store individual dishes before inverting them onto a dish. If storing a large flan, be sure to cover it in an airtight container before refrigerating.

Nutrition

Serving: 4ouncesCalories: 413kcalCarbohydrates: 59gProtein: 10gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 116mgSodium: 215mgPotassium: 385mgFiber: 0.1gSugar: 30gVitamin A: 583IUVitamin C: 2mgCalcium: 280mgIron: 1mg
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