Cafe Con Leche Flan Food

CAFE CON LECHE SHAKE

Steps:

• Place espresso, sweetened condensed milk, whole milk, coffee liqueur, and ice cream in a blender and blend until smooth. Pour into 2 tall glasses and top with a dollop of whipped cream, a few chocolate covered espresso beans, and chocolate shavings.

CAFE CON LECHE

Steps:

• Bring milk to a simmer in a medium saucepan. Fill large coffee cups halfway with espresso and fill to the top with some of the hot milk. Add sugar, if desired. The ratio of espresso to milk is 1 to 1.;

CAFE CON LECHE FLAN

Steps:

• Heat oven to 350; place 8 (6 ounce) custard cups or ramekins in a large baking dish.
• Place sugar, water, and corn syrup in a heavy medium saucepan. Heat over a medium to medium-high heat, swirling saucepan to let sugar dissolve evenly. Continue to cook, without stirring, until the sugar turns a deep caramel in color.
• Immediately remove from heat; pour hot caramel into bottoms of custard cups/ramekins.
• place eggs and egg yolks in a large bowl; beat at medium speed until smooth.
• Add milk, sweetened condensed milk, espresso powder, and cinnamon; beat until throughly blended. Pour evenly into the custard ups/ramekins.
• Add enough hot water into the baking dish to come halfway up the sides of the ramekins (water bath); cover with foil.
• Bake for 30-35 minutes or until custards are set but still quiverly like gelatine.
• Remove from oven; place on wire racks to cool to room temperature. Refrigerate until cold, preferably overnight. (Flan can be made up to 2 days in advance).
• To serve: run a knife with a thin blade around the edges to loosen custard from teh sides of the cup. INvert onto serving plates, shaking slightly to release custard and caramel.

FLAN DE CAFE

Steps:

• Preheat oven to 350 degrees.
• Place sugar in a heavy skillet and melt over med-low heat until golden. Do not stir the sugar, but you can swirl it in the pan to avoid burning.
• Optional: once sugar is almost completely melted, add 1 tsp grated orange zest and continue swirling until thoroughly incorporated.
• Pour caramel into a 9 x 2 inch cake pan and swirl until bottom is covered. Careful, the pan will get hot immediately, so use a potholder. Set aside.
• In a large bowl, combine the warm water and the instant coffee. Mix well.
• Add the milks and the eggs, whisking to combine thoroughly.
• Strain over the caramel in the prepared pan. The caramel will make a cracking sound, no worries! Cover loosely with aluminum foil.
• Place a dishtowel or washcloth in the bottom of a pan large enough to hold the flan pan. Carefully place the flan pan over the towel. Add very hot or boiling water to the outer pan, to a level about halfway up the flan pan.
• TIP: To avoid sloshing boiling water, place the pans in the oven FIRST, then add the boiling water.
• Bake for 1 hour, then remove from oven. Let the flan cool to room temp in the water bath.
• Refrigerate the flan until ready to serve. It is much better if made 24 hours in advance.
• To serve, run a sharp knife around the edge of the flan, then place a large RIMMED plate over the flan pan and invert until the flan lets loose and all the caramel flows out. Cut in wedges, garnish with whipped cream and serve.

AUTHENTIC CAFE' CON LECHE (COFFEE WITH MILK)

Steps:

• Heat milk (saucepan on stove or bowl in microwave) until it boils.
• Stir in coffee and sugar.
• Serve hot in glass coffee cups.