This espresso-infused caramel flan is creamy, smooth, and ridiculously indulgent. It takes the classic flan and upgrades it with bold coffee flavor. The silky custard melts in your mouth, while the rich caramel sauce brings a deep, almost smoky sweetness. It’s a dessert that looks fancy but is surprisingly easy to make. If you love strong espresso, velvety textures, and an unnecessary amount of caramel, this recipe is non-negotiable. Just don’t expect leftovers—this flan has a way of disappearing fast.
Espresso Caramel Flan
A creamy flan infused with espresso and topped with rich caramel, delivering a perfectly smooth, coffee-kissed dessert.
Ingredients
For the Caramel:
- ¾ cup granulated sugar
- ¼ cup water
For the Flan:
- 1 cup whole milk
- 1 cup heavy cream
- ½ cup brewed espresso strong
- ½ cup granulated sugar
- 3 large eggs
- 2 egg yolks
- 1 tsp vanilla extract
Instructions
- Make the caramel: Heat sugar and water in a saucepan over medium heat, swirling occasionally, until it turns deep amber.
- Pour the hot caramel into ramekins or a baking dish, tilting to coat the bottom evenly. Let it harden.
- Heat milk, cream, and espresso in another saucepan over medium heat until warm but not boiling.
- In a separate bowl, whisk eggs, yolks, and sugar until smooth.
- Slowly pour the warm coffee mixture into the eggs, whisking constantly to avoid scrambling.
- Stir in vanilla extract and strain through a fine-mesh sieve to ensure smoothness.
- Pour the mixture into prepared ramekins.
- Place the ramekins in a baking pan and pour in hot water, reaching halfway up the sides.
- Bake at 325°F (163°C) for 50 minutes, or until the center is just set but slightly jiggly.
- Let cool, then refrigerate for at least 3 hours.
- Run a knife around the edges and invert onto a plate. Enjoy before anyone else gets a chance.
Notes
Nutritional Values (Per Serving)
- Calories: ~280
- Total Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 6g
Vitamins & Minerals (Per Serving)
- Calcium: 12%
- Vitamin A: 10%
- Iron: 4%
- Potassium: 7%
- Phosphorus: 6%
Additional Notes/Tips
- Use dark espresso for a stronger coffee kick.
- Don’t overcook, or you’ll end up with espresso-flavored scrambled eggs.
- Let the caramel cool slightly before pouring, or it will harden too quickly.
- Store in the fridge for up to 3 days, but good luck making it last that long.
- Serve with whipped cream or chocolate shavings if you’re feeling extra fancy.
