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.