Coffee Flan Food

COFFEE FLAN

Steps:

• Heat oven to 350° F. Prepare the mold for the water bath.
• Pour 1/2 cup of the sugar into a small pot; place over medium heat; without moving it too much. Keep an eye on it so it doesn't burn. Once it melts, remove from heat so that it doesn't get too dark; if it does, it will taste bitter. Quickly pour into mold you will use for the flan. Distribute caramel evenly until it coats the bottom and sides. Be very careful so you don't get burned.
• Mix all the ingredients in blender. Strain and pour mixture into mold with the caramel.
• Place the flan mold in a water bath and bake for 40 to 45 minutes.
• Let it cool at room temperature and refrigerate until it's time to unmold and serve it.

COFFEE FLAN

Steps:

• Heat oven to 350°F.
• Cook water and 3/4 cup sugar in saucepan on medium heat 8 min. or until mixture is golden brown and of syrup-like consistency, carefully swirling pan every few minutes. (Do not stir.) Pour into 9-inch round pan.
• Blend milk, cream cheese and coffee in blender until smooth. Add eggs and remaining sugar; blend well. Pour over syrup in pan. Place pan in larger pan. Add enough water to larger pan to come halfway up side of filled pan.
• Bake 50 min. or until knife inserted in center comes out clean. Remove flan from water-filled pan; place on wire rack. Cool completely.
• Refrigerate flan 4 hours. Unmold onto plate; spoon any caramel sauce from bottom of pan over flan. Serve topped with COOL WHIP and cinnamon.

ORANGE-COFFEE FLAN

Steps:

• Heat the sugar in a medium saucepan over medium heat until it begins to melt. Cook, swirling the pan but not stirring, until deep amber, about 10 minutes. Stir in the orange zest and cook 30 seconds. Pour into a 9-inch-round cake pan; tilt to coat. Let harden, about 10 minutes.
• Preheat the oven to 350 degrees F. Dissolve the espresso powder in 1 tablespoon warm water in a large bowl. Whisk in the eggs. Add the sweetened condensed milk, half-and-half, vanilla, cinnamon and 1/8 teaspoon salt; whisk until smooth. Pour the mixture through a fine-mesh sieve into the cake pan.
• Loosely cover the cake pan with foil (do not let the foil touch the custard). Line a roasting pan with a kitchen towel and set the cake pan on top. Transfer to the oven and fill the roasting pan with hot water, about halfway up the side of the cake pan. Bake until the flan is set but still wobbly in the center, 1 hour, 30 minutes to 1 hour, 45 minutes. Remove from the oven and let cool in the water bath, about 1 hour. Remove from the water, cover with plastic wrap and chill at least 8 hours.
• Run a knife around the edge of the pan to loosen the flan; let sit 20 minutes. Invert the flan onto a rimmed plate and unmold, letting the caramel drip out. Cut into wedges.

COFFEE AND KAHLUA FLAN

Steps:

• In a small heavy saucepan over medium-high heat, combine the sugar, 1/4 cup water, and the corn syrup and bring to a boil, stirring only a few times, until the syrup is clear. Reduce the heat to medium and simmer, without stirring, until the syrup is a deep amber, about 1 minute. Immediately pour the caramel into a 9-by-2-inch round cake pan or into 8-10 individual molds and tilt to distribute it evenly over the bottom and a little up the sides. Set aside.
• Preheat the oven to 325°F In a large saucepan over medium-low heat, combine the condensed milk, half-and-half, whole milk, and cinnamon and bring to a simmer. Remove from the heat and let steep for 10 minutes. Remove the cinnamon and stir in the Kahlua and the diluted coffee. In a bowl, lightly whisk the eggs until blended. Gradually whisk in the warm milk mixture and then the vanilla. Strain the mixture through a fine-mesh sieve into the prepared mold(s). Place the mold(s) in a large roasting pan and put on the center rack of the oven. Pour boiling water to a depth of 1 inch into the baking pan. Bake, uncovered, until just set and a knife inserted near the center comes out clean, 1- 1 1/2 hours for the large flan, and 40-60 minutes for the individual molds. Remove the roasting pan from the oven, remove the flan(s), and transfer to a wire rack. LEt cool, cover with plastic wrap, and refrigerate for at least 6 hours or for up to 2 days.
• To unmold, run a thin knife around the inside edge of the mold(s). Place a serving plate with a rim over the top and invert the plate and flan together. Lift off the mold carefully, scraping out any of the remaining caramel to run over the flan and around the plate. If you have made a large flan, cut into thin wedges to serve.

COCONUT FLANS WITH COFFEE CARAMEL

Steps:

• Preheat oven to 325°F.
• Stir together espresso powder and water until powder is dissolved.
• Cook 1/2 cup sugar with a pinch of salt in a 1 1/2- to 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel.
• Remove caramel from heat and whisk in espresso (mixture will steam and bubble vigorously). Once bubbles begin to subside, immediately divide mixture among ramekins, tilting to coat bottoms, and let stand until hardened, about 10 minutes.
• While caramel hardens, bring coconut milk and whole milk just to a simmer over moderate heat, stirring, then remove from heat. Whisk together whole eggs, yolks, salt, and remaining 2/3 cup sugar in a large bowl, then add warm milk mixture in a stream, whisking. Pour custard through a fine-mesh sieve into a 1-quart glass measure.
• Divide custard among ramekins. Arrange ramekins on towel in a small roasting pan lined with a folded kitchen towel (bottom only). Bake custards in a hot water bath, uncovered, in middle of oven until custards are set around edges but still tremble slightly in centers, about 1 1/4 hours.
• Run a thin knife around side of each flan to loosen, then transfer ramekins to a rack and cool completely. Chill, covered, until cold, at least 4 hours.
• To unmold, invert small plates over ramekins and invert flans onto plates.

COFFEE FLAN

Steps:

• In a clear, microwave-safe bowl, combine water and sugar. Stir well under sugar is completely dissolved.
• Microwave on high for about 4 to 5 minutes or until color changes to honey-gold. Immediately pour into llaneras or ramekins and swirl to coat the bottom.
• In a bowl, gently whisk eggs until there are no streaks of white.
• Add condensed milk and stir until combined.
• Add evaporated milk and stir until well-combined.
• Using a fine-mesh sieve or cheesecloth, strain the custard mixture.
• In a small bowl, combine coffee granules and warm water. Stir until coffee is completely dissolved and let cool completely.
• Add dissolved coffee, vanilla extract, and salt to the strained custard and stir until blended.
• Pour into prepared ramekins. Cover ramekins with foil and arrange in a wide, oven-safe dish with about 1-inch of water (water bath).
• Bake in a 375 F oven for about 40 to 50 minutes or until a toothpick inserted in the middle of the custard comes out clean.
• Remove from oven, allow to cool, and refrigerate to set.
• To serve, turn flan over on a serving plate, ending with caramel on top.

ESPRESSO FLAN

Steps:

• In a large bowl, whisk together egg and egg yolks. While whisking add the sugar slowly until fully dissolved. Add vanilla, heavy cream, milk, and salt and continue to whisk. In order to get rid of air bubbles in mixture, transfer to large bowl through a fine strainer.
• In the bottom of 6 (1/2 cup) ramekins (small ceramic custard cups), place about 1 1/2 teaspoons of caramel. When all 6 ramekins have caramel at the bottom, brush each bottom and side with melted butter to secure flan and yet allow it to be removed easily. Fill each ramekin with the flan mixture, SLOWLY to avoid air bubbles, until about 2/3 full.
• Preheat the oven to 350 degrees F.
• Place almost full ramekins in shallow baking pan and then fill the pan with boiling water. The hot water bath will allow the flan cups to cook evenly in the oven. Right before placing pan in oven, top each ramekin with a tablespoon of hot espresso. Bake for 40 minutes.
• When removing pan from oven, allow the ramekins to remain cooling in their original water bath, overnight if necessary.
• Before serving, place ramekins in another shallow pan of warm water to loosen the custard. Run a thin knife around the inside edge of cup to further loosen, place a plate on top of ramekin and flip onto plate to serve.
• In preheated saucepan over medium heat, pour in water and bring to boil. Add sugar and stir until caramel brown (about 4 minutes). Remove from heat and allow to cool for about 2 to 3 minutes.

COFFEE FLAN

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Cook sugar in a dry small heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Immediately pour into a 9-inch round ceramic or glass baking dish or metal cake pan (2 inches deep) and tilt dish to coat bottom (use caution, dish will be hot). Cool until hardened, 10 to 15 minutes.
• Blend remaining ingredients in a blender, in 2 batches if your blender is small, until smooth. Pour custard through a fine-mesh sieve over caramel in dish, then transfer dish to a 17- by 11-inch roasting pan lined with a kitchen towel. Cover dish loosely with a piece of foil, then pour enough boiling-hot water into roasting pan to reach 1 inch up side of dish. Bake until custard is set but still wobbly in center when gently shaken and a knife inserted in center comes out clean, 1 to 1 1/4 hours. Transfer dish to a rack to cool completely, about 40 minutes. Chill flan, covered, until cold, at least 8 hours.
• To unmold flan, run a thin knife around edge of dish to loosen flan. Invert a large platter with a lip over dish. Holding dish and platter securely together, quickly invert and turn out flan onto platter. Caramel will pour out over and around flan.

COFFEE FLAN RECIPE

Steps:

• Preheat oven to 350°F. Set a 7-inch cake (or pie) pan with 2-inch high sides inside of a larger baking pan or casserole dish (such as a 13 x 9-inch dish).
• In a small sauce pan, add instant coffee and water and heat until dissolved over medium heat. Add granulated sugar. Bring to a gentle boil, swirling pan several times until sugar is completely dissolved. Cook for about 5 minutes until mixture is golden brown. Careful not to scorch caramel.
• Carefully pour coffee caramel sauce into 7-inch pan. Set aside and allow to cool and harden.
• In a medium sized mixing bowl, add instant coffee and warm water, whisking until coffee has dissolved. Add eggs one at a time whisking thoroughly between each addition. Continue with egg yolks.
• Once all eggs and yolks have been incorporated, add granulated sugar and combine. Add sweetened condensed milk, evaporated milk and vanilla extract whisking gently until combined. Careful to not mix too vigorously to prevent too many bubbles.
• Carefully pour flan mixture into prepared pan. Cover baking pan tightly with aluminum foil. Make a water bath by pouring water into larger roasting pan - outside of cake pan - until water reaches half way up outside of cake pan holding flan.
• Place on middle rack and bake for 50-60 minutes, or until set around edges with a slight jiggle in middle.
• Once flan is done baking, carefully remove from oven. Carefully remove flan from water bath and set aside. Remove aluminum foil or topper from pan and allow flan to come to room temperature.
• When flan is at room temp, replace aluminum foil or top and place into refrigerator for at least 4 hours, or overnight.
• When ready to serve, remove flan from fridge, run a butter knife along sides of pan to help release any portion of flan that may have become stuck during baking. Place a large enough plate (preferably with sides) over flan pan and quickly flip over. (Note: If flan has sat in fridge overnight, please remove about 30 minutes before ready to serve)
• Once flan has been flipped, gently attempt to lift pan up. If you notice flan has not yet released, gently push down on bottom of pan and gently push sides. This should help release flan onto dish.
• Slice and serve immediately, spooning extra Coffee Caramel Sauce on top. Enjoy!

CARDAMOM-COFFEE FLAN

Steps:

• Heat oven to 350°F.
• Cook milk, orange zest, cardamom, 3/4 cup sugar and 1 Tbsp. coffee in saucepan 5 to 7 min. or until sugar is dissolved, stirring frequently. Remove from heat. Reserve for later use.
• Meanwhile, cook water, corn syrup and remaining sugar in separate saucepan on medium heat 15 to 20 min. or until mixture is a light amber color, gently swirling pan every few minutes. (Do not stir.) Turn off heat. Add remaining coffee; stir until dissolved. Pour into 9-inch round pan; swirl to evenly coat bottom of pan with sugar mixture. Cool slightly.
• Pour reserved milk mixture through fine-mesh strainer into blender or food processor container. Add cream cheese; blend until smooth. Add eggs; blend well. Carefully pour over syrup in pan.
• Place filled 9-inch pan in larger pan, then place on middle rack in oven. Add enough water to larger pan to come halfway up side of 9-inch pan.
• Bake 48 to 57 min. or until knife inserted near center comes out clean. Remove flan from water bath; cool completely.
• Refrigerate flan 4 hours. When ready to serve, place flan pan in larger pan filled with hot tap water. Let stand 2 min. Run knife around edge of pan to loosen flan; unmold onto plate.

FLAN DE CAFE

Steps:

• Preiheat oven to 350 degrees. Place sugar and water in a round cake pan. Heat in stove top over low heat, without stirring, until sugar melts and syrup is golden brown. Remove from heat and set aside.
• In a medium saucepan add the milk, heavy cream, coffee and sugar. Mix well with a whisk and cook over low heat, until barely warm. Then add the egg and egg white, stirring constantly. As soon everything is well combined and just warmed through, remove from heat**don't over heat or boil**.
• Pour over prepared caramel. Place this pan inside a larger one. Fill larger pan half-way with very hot water. Cover everything with foil paper and bake 50-60 minutes or until set (lift foil to check). Remove from oven and water bath and place in a rack too cool. When it is at room temperature, unmold into a serving plate. Serve at room temperature or place in refrigerator for up to 1 day, tightly covered.

ORANGE-COFFEE FLAN

Steps:

• Heat the sugar in a medium saucepan over medium heat until it begins to melt.
• Cook, swirling the pan but not stirring, until deep amber, about 10 minutes.
• Stir in the orange zest and cook 30 seconds.
• Pour into a 9-inch round cake pan tilt to coat.
• Let harden, about 10 minutes.
• Preheat the oven to 350 degrees F.
• Dissolve the espresso powder in 1 T warm water in a large bowl.
• Whisk in the eggs.
• Add the sweetened condensed mil, half-and-half, vanilla, cinnamon and 1/8 t salt whisk until smooth.
• Pour the mixture through a fine-mesh sieve into the cake pan.
• Loosely cover the cake pan with foil (do not let the foil touch the custard).
• Line a roasting pan with a kitchen towel and set the cake pan on top.
• Transfer to the oven and fill the roasting pan with hot water, about halfway up the side of the cake pan.
• Bake until the flan is set but still wobbly in the center, 1 hour, 30 minutes to 1 hour, 45 minutes.
• Remove from the oven and let cool in the water bath, about 1 hour.
• Remove from the water, cover with plastic wrap and chill at least 8 hours.
• Run a knife around the edge of the pan to loosen the flan; let sit 20 minutes.
• Invert the flan onto a rimmed plate and unmold, letting the caramel drip out.
• Cut into wedges.

CARAMELIZED COFFEE FLAN

Steps:

• Place the sugar in a small heavy saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the sugar crystallizes into lumps (about 15 minutes). Continue cooking, stirring constantly, until the sugar melts and turns a light golden brown (about 15 minutes). Quickly pour the hot caramel mixture into an ungreased 8 inch round cakepan, tilting to coat the bottom evenly. Set aside. (The mixture will harden -- this is supposed to happen!).
• Combine eggs and remaining ingredients in a large bowl; beat with a wire whisk until the coffee granules dissolve. Pour the egg mixture over the caramelized sugar in the cakepan.
• Place the cakepan in a large shallow baking dish. Pour hot water into the baking dish to a depth of 1 inch. Cover with aluminum foil, and bake at 350 degrees for 55 minutes or until a knife inserted near the center of the flan comes out clean.
• Remove pan from water, and let cool. Cover and chill at least 8 hours.
• To serve, loosen the edge of the custard with a spatula, and invert onto a serving plate.