Cinco de Mayo may be almost gone for another year, but you certainly don’t need an excuse or an official holiday to celebrate with beautiful food – especially dessert.
Flan is a popular Mexican dessert that is so easy to make, it can be made anytime a special dessert is needed.
Homemade caramel lines the bottom of this dessert and transforms into a flowing, syrupy sauce that perfectly adorns the custard. Made with three types of milk and flavored with coffee, vanilla and Kahlua, this refreshing dessert is the perfect ending after a spicy meal.
As is the case with most flans, this one is baked in a water bath or bain marie to ensure even baking and to protect the delicate custard from harsh heat.
To serve, cut into wedges and garnish with whipped cream and chocolate covered espresso beans, if desired.
- 1 cup sugar
- 1 (12 oz.) can evaporated milk
- 1 (14-oz) can sweetened condensed milk
- 1 cup half and half
- 5 large eggs
- 1 large egg yolk
- 1 teaspoon vanilla
- 1 teaspoon instant-coffee granules dissolved in 1 teaspoon hot water
- 1 tablespoon Kahlua
Put oven rack in middle position and preheat oven to 200. Place a 9 inch round cake pan in oven to warm up while making caramel.
In a heavy saucepan, cook sugar at medium heat until it becomes golden amber, about 8 minutes or so. Working quickly, pour caramel into warm pan and tilt to distribute evenly.
Increase oven temperature to 325. You will need a large roasting pan and about 2 cups of boiling water.
In a large measuring cup or a bowl, combine evaporated milk, sweetened condensed milk, half and half, eggs, egg yolk, vanilla, coffee and Kahlua. Working in batches, transfer mixture to a blender and blend until completely smooth.
Pour custard into caramel lined pan and then place it inside the roasting pan, Carefully pour the boiling water into the roasting pan, making sure that to no water sloshes directly into the custard pan.
Bake for 30-35 minutes or until a knife inserted in the middle comes out clean. Once cool enough to handle, remove custard pan from baking dish and cool completely on a wire rack. Cover and chill for at least 8 hours or overnight.
Once ready to serve, run a knife around edge of pan to loosen custard, then invert onto serving plate.
Makes 8 servings