Vanilla Coffee Flan Recipe

Indulge in the rich, creamy perfection of our Vanilla Coffee Flan! This incredibly smooth dessert boasts a delightful coffee flavor infused with the warmth of vanilla. Easy to follow instructions guide you to a restaurant-quality flan, perfect for impressing guests or treating yourself.

Prep Time 20 mins

Cook Time 150 mins

Calories 301.6 kcal

Protein 15g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Vanilla Coffee Flan

Half And Half
Ground Coffee
2 cups whole milk
3/4 cup granulated sugar
Pinch of salt
6 large eggs
Water
Caramel Sundae Syrup

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How to Make 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!