Coffee flan

Because I never liked milk, flan was never something I would care for and therefore, it is not in my usual cooking repertoire. But my kids like flan. Now that I’m here my mom has been making it for them. So far they’ve tried this light coffee flan (yes, my kids like coffee…) and they love it.

individual coffee flan with caramel on top and an expresso on the side

I say light because I believe there are other recipes that contain other ingredients that make the flan richer such as condensed milk, but this is quite simple: milk, eggs, sugar and coffee. She uses this easy to remember proportion: 2-4-8 (2 glasses of milk, 4 eggs, 8 tablespoons of sugar). For the purpose of the recipe I have measured the milk but if you find a glass at home that works for this volume you’ll be set for the 2-4-8!!

individual coffee flan with caramel on top and an expresso on the side

The coffee taste is very subtle so feel free to add a bit more coffee if you like it a bit stronger. Also, I’m not a big fan of sweet desserts and this flan is definitely not that sweet. Oh! and I categorized it as a dessert, but my kids eat it for breakfast, they can’t wait until lunch or dinner time…

Enjoy!!

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individual coffee flan with caramel on top and an expresso on the side

Coffee flan

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 9 individual flans 1x
  • Category: Dessert

Description

Light and refreshing coffee flan, a perfect not-so-sweet treat.


Ingredients

Scale
  • 1 ½ cups whole milk
  • 4 eggs
  • 8 tbsp sugar + 4 tbsp sugar for the caramel
  • 1 tbsp instant coffee

Instructions

  1. Turn the oven to 400°F (200°C).
  2. Melt 4 tbsp of sugar into caramel by heating it and constantly stirring. Be careful not to burn it! Don’t go anywhere when doing it! Distribute the caramel in the flan recipients.
  3. Put all the remaining ingredients in a blender and blend together. Make sure the sugar is well dissolved.
  4. Distribute the flan mix into the flan recipients. If foam has formed during the blending use a small strainer to retain it so it won’t go to the surface of the flan.
  5. Put the flan recipients in a bain-marie or double boiler and cover them with aluminum foil.
  6. Bake for 45 minutes at 400°F (200°C). To check if the flan is cooked you can insert wooden toothpick and if it comes out clean it is done.
  7. Let cool and keep refrigerated.

Notes

  • If you don’t have the individual flan recipients you can use any baking pan you have and make it one big flan.
  • If you don’t have instant coffee you can use an expresso but you will have to adjust the milk volume accordingly.


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