Ingrédients pour Kahlua Flan
- 1 cup granulated sugar
- 6 large eggs
- Sweetened Condensed Milk
- 1 (12 ounce) can evaporated milk
- 1/2 cup Kahlua
- Mexican Chocolate
- Cocoa Powder
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Comment préparer Kahlua Flan
- Preheat oven to 350°F (175°C).
- Make the Caramel: In a small saucepan over medium heat, combine 1 cup granulated sugar and 1/4 cup water. Cook, swirling occasionally, until the sugar melts and turns a deep golden brown. Immediately pour into a 9-inch metal flan mold or cake pan, tilting and swirling to coat the bottom evenly. Let cool completely and harden.
- In a large bowl, whisk together 6 large eggs until light and frothy.
- Add 1 (14 ounce) can sweetened condensed milk, 1 (12 ounce) can evaporated milk, and 1/2 cup Kahlua. Whisk until well combined.
- Pour the custard mixture over the hardened caramel in the prepared pan.
- Place the flan pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the flan pan (this creates a water bath for even baking).
- Bake for 50-60 minutes, or until the flan is set around the edges but still slightly jiggly in the center.
- Remove from the oven and let cool completely on a wire rack.
- Refrigerate for at least 2 hours, or preferably overnight, to allow the flan to fully chill and set.
- To unmold, run a thin, sharp knife around the edge of the flan. Place a serving plate upside down on top of the pan and carefully invert. Lift off the pan.
- Garnish with powdered cocoa and Mexican chocolate shavings.
- Cut into wedges and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
252g
Fat
36g
Carbs
22g
