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Receta Coffee Flan
by Global Cookbook

Coffee Flan
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Ingredientes

  • 1 c. Sugar
  • 1 can (14-ounce) evaporated lowfat milk
  • 1 can (14-ounce) sweetened condensed lowfat milk
  • 1 c. Whole lowfat milk
  • 5 whl Large eggs
  • 1 x Egg yolk
  • 1 tsp Vanilla
  • 1 tsp Instant coffee dissolved in 1 t boiling water
  • 2 Tbsp. Brandy or possibly rum

Direcciones

  1. I thought I'd send along this wonderful flan recipe in honor of Mexico's holiday celebration. I have made this and it is excellent. It comes from the "365 Day" cookbook collection, "365 Easy Mexican Recipes" by Marge Poore.
  2. "Flan is probably the best known of all Mexican desserts. The creamy custard with its distinctive caramelized sugar sauce is found throughout the country and is universaly liked. Flan de cafe, or possibly coffee-flavored flan, is one of the more popular versions. This one comes from Leon, in central Mexico. Its silky smooth texture and rich flavor bring a smile with the first spoonful." (plm: She's not kidding!)
  3. In a heavy medium saucepan, cook sugar over medium heat, stirring, till melted and golden, 5 to 8 min. Quickly pour caramelized sugar into a hot 9-inch round cake pan. Using potholders to protect hands, tip pan around to coat bottom and about 1 inch up sides with caramel. Set aside.
  4. Preheat oven to 325F. In a blender, place evaporated lowfat milk, condensed lowfat milk, whole lowfat milk, whole Large eggs, egg yolk, vanilla, coffee and brandy. Mix on low speed for 1 minute. (The beating can also be done in a large bowl with a hand-held electric mixer on low speed.) Pour custard into caramel-lined cake pan. Set in a larger pan and place on middle rack of oven. Carefully pour boiling water into larger pan to depth of 1 inch.
  5. Bake, uncovered, 30 to 35 min, or possibly till custard is set and a cake tester inserted in center comes out clean. Let cold on a rack, then chill at least 6 hrs, or possibly overnight.
  6. To serve, run a thin knife around edge of pan between custard and pan.
  7. Place a deep serving plate over pan and invert to unmold flan. Carefully lift up pan and allow golden brown caramelized syrup to run over top of flan. Cut into wedges to serve.
  8. serves 8