Espresso Flan Food

PRESSURE-COOKER ESPRESSO AND TOASTED ALMOND FLAN

Steps:

• In a medium mixing bowl, stir the eggs, using a wire whisk. Whisk in the sweetened condensed milk, followed by the whole milk, 3/4 cup (175 ml) of the brewed espresso, the extracts and the espresso salt. Whisk until all of the ingredients are well-blended, without creating bubbles, about 1 minute. Set aside.
• To a round 1-quart (946-ml) aluminum flan mold or pan, add the sugar and the remaining tablespoon (15 ml) of brewed espresso and place on the burner. Turn the heat to high and begin caramelizing the sugar, stirring constantly. Reduce the heat to medium-high as soon as it starts to melt, using a wooden spoon or medium silicone spatula, 2 to 5 minutes, until the sugar is completely melted and a beautiful golden Cognac color.
• Turn off and remove the mold immediately from the heat. Working fast, coat the entire mold with the melted sugar, rotating it in a controlled circular motion. If you are not experienced in handling extremely hot caramel, leave the mold on your counter and quickly coat with a pastry brush or a small silicone spatula. It is about 330°F (165°C) at this point. Set aside and let sit until the caramel sets, about 1 minute. Pour the custard mixture into the flan mold or pan, using a medium-mesh hand strainer to collect the egg embryo. This last step here is not entirely necessary.
• Add enough water to the cooker to cover the mold halfway. Close the mold or cover your pan with aluminum foil and gently place in the middle of the cooker. Close the lid.
• Stovetop Pressure Cooker: Set to high pressure (15 PSI) and set the timer for 16 minutes. Cook over high heat until the pressure point is reached, about 11 minutes, then turn off the heat but do not remove the cooker from the stove. The residual heat will finish cooking it. Allow the pressure to release on its own for the remaining 5 to 6 minutes.
• Electric Pressure Cooker: Set to high pressure (10-12 PSI) and 16 minutes. When done, cancel cooking. Allow the pressure to release on its own (natural-release).
• When all of the pressure is out, open the cooker and gently remove the mold, using silicone gloves. Do not unmold. Chill the flan for at least 5 hours, giving it enough time to set.
• Remove the flan from the fridge 30 minutes prior to serving. To unmold, open the flan mold and loosen the sides, using a butter knife. Place a large plate on top of the mold and gently but quickly flip upside down. Allow all of the liquid caramel to drizzle all over the flan. Garnish with almonds and ground espresso.

MEAN CHEF'S 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.
• Ramekins can be covered and refrigerated 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.
• For the Caramel: 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.

ESPRESSO SODA

Steps:

• Combine the sugar and 2 cups water in a medium saucepan, bring to a boil over high heat and cook until the sugar is completely melted, about 2 minutes. Remove from the heat, add the espresso beans and let sit at room temperature for 30 minutes.
• Strain, cover and refrigerate until very cold, at least 2 hours.
• Fill 8 tall glasses with ice. Add about 1/4 cup of the espresso syrup to each glass. If desired, add a shot of vodka and coffee liqueur with the syrup and stir well. Fill to the top with club soda.

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.

CHOCOLATE ESPRESSO FLAN

Steps:

• Prepare the caramel and coat a 9-inch round cake pan, reserving the extra sauce in the refrigerator as directed above. Preheat oven to 350 degrees. Place a heatproof mixing bowl over simmering water or on top a double boiler. Add condensed milk, chocolate and heavy cream. Stir occasionally until the chocolate is melted and smooth. Remove from heat. In a large mixing bowl combine the remaining ingredients. Beat until well blended. Pour in the melted chocolate mixture. Stir to combine. Pass through a fine strainer into the caramel-coated cake pan. Place pan in a water bath and bake for 1 hour, until the center just feels firm when pressed. Remove from the hot tap water and let cool to room temperature. Cover with plastic wrap and refrigerate overnight. Serve with reserved caramel sauce.

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!

ESPRESSO FLORENTINES

Steps:

• In a medium saucepan, cook the butter, sugar and corn syrup together over medium heat, stirring occasionally with a large wooden spoon. Once the butter is melted, remove from the heat and add the almonds, flour, cream, espresso powder, vanilla and salt. Mix well, and allow to cool at room temperature for 20 minutes.
• Preheat the oven to 350 F. Line 2 cookie sheets with parchment paper or silicone baking mats. (Because Florentines spread so much, you will only be able to bake a few cookies at a time, so the pans will be used multiple times.)
• Using a small cookie scoop or 2 tablespoons, spoon 6 mounds of dough on each sheet, spaced evenly. Bake until golden amber, 10 to 12 minutes.
• Allow the Florentines to cool on the cookie sheets for 3 minutes, then remove them using a thin spatula. To make bowls, place them on top of inverted glasses, and press down gently to mold. For taco shells, drape over a rolling pin. For cigars, gently wrap around the handle of a wooden spoon. For sandwiches, lay them flat on a cutting board or countertop. Cookies will hold their shapes after they've cooled completely. Continue baking cookies in batches. (It is not necessary to cool the baking sheets completely in between.)
• Cookies can be stored in an airtight container for 2 weeks, or stored in the freezer for 3 months.