Zutaten für Vanilla Coffee Flan
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Zubereitung von Vanilla Coffee Flan
- In a small saucepan, combine 1 1/2 cups water and 1/4 cup finely ground coffee. Bring to a boil over medium heat.
- Remove from heat and let steep for 10 minutes. Strain through a fine-mesh sieve or coffee filter into a measuring cup; discard the grounds. You should have approximately 1 cup of coffee liquid.
- In a medium saucepan, combine 2 cups whole milk and 1 cup heavy cream. Heat over medium-low heat until small bubbles start to form around the edges—do not boil.
- Add 3/4 cup of the strained coffee to the warm milk mixture. Stir gently to combine and remove from heat.
- In a large bowl, whisk together 6 large eggs, 3/4 cup granulated sugar, and a pinch of salt until light and frothy.
- Slowly pour the warm milk mixture into the egg mixture, whisking constantly to prevent the eggs from scrambling.
- Prepare your ramekins: Butter six 6-ounce ramekins and pour 1 tablespoon of caramel into the bottom of each.
- Divide the flan mixture evenly among the prepared ramekins. Place the ramekins in a larger baking dish.
- Carefully pour enough boiling water into the baking dish to come halfway up the sides of the ramekins (this creates a water bath).
- Bake in a preheated 325°F (160°C) oven for 1 hour. Increase the oven temperature to 375°F (190°C) and bake for an additional 20 minutes, or until the flan is set but still slightly jiggly in the center.
- Remove the ramekins from the water bath and let them cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the flan to fully set.
- To serve, run a thin knife or offset spatula around the edge of each flan. Invert onto individual plates and enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
135g
Fat
36g
Carbs
12g
