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This coffee flan is an elegant variation on the classic recipe. Garnish with cream and fruit.
Original reipce makes 2 dozen Change Servings
PREHEAT oven to 325° F.
HEAT sugar in small, heavy-duty saucepan over medium-low heat, stirring constantly, for 5 to 7 minutes or until dissolved and caramel-colored. Quickly pour onto bottom of 9-inch deep pie dish; swirl around bottom and side to coat.
PLACE sweetened condensed milk, eggs, evaporated milk and coffee granules in blender; cover. Blend until smooth. Pour into prepared dish; cover with foil. Place dish in large roasting pan; fill roasting pan with water to about 1-inch depth.
BAKE for 55 to 65 minutes or until knife inserted near center comes out clean. Remove flan from water. Cool on wire rack. Refrigerate for 4 hours or overnight.
TO SERVE, run small spatula around edge of pan. Invert serving plate over dish. Turn over; shake gently to release. Serve topped with whipped cream and fruit.
|Calories from Fat||70|
|Total Fat 7g||11%|
|Saturated Fat 4.5g||22%|
|Total Carbohydrate 44g||15%|
|Dietary Fiber 0g||0%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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