Coffee Flan
Coffee Flan
5 large eggs
2 large egg yolks
1 (14 oz) can sweetened condensed milk
1 cup whole milk
1/2 cup espresso (at room temp)
1 cup granulated sugar
Beat together eggs, yolks, sweetened condensed milk, whole milk & espresso in a large bowl with an electric mixer, or process in a blender or food processor until smooth
Cook the 1 cup sugar in a small heavy saucepan or copper caramelizing pot over medium heat
Stir constantly until the sugar turns a honey color
As the sugar begins to dissolve, stir only occasionally
Once it dissolves, continue cooking without stirring until the caramelized sugar is deep amber in color
The color will change rapidly, so watch the saucepan carefully
Immediately after you remove the caramelized sugar from the burner, pour it into an 8-inch souffle dish
Quickly tilt the dish in various directions so that the caramelized sugar coats the bottom & sides
Carefully pour the coffee mixture into the souffle dish, & then place them in a water bath, any shallow pan large enough to hold the dish with room to spare & filled with 1 inch of hot water
Bake the flan on the middle rack in a preheated 350 deg F oven for 1 hour, or until a knife inserted comes out clean
Remove the flan from the oven & carefully lift the dish from the water bath
Allow the flan to cool to room temp, & then chill it in the refrigerator for at least 3 hrs
Unmold the flan by first running a non-serrated knife along the inside edge of the dish
Next invert the flan onto a serving platter
The caramelized sugar syrup will cascade over the flan
Cut the flan into 6 wedges to serve
Garnish each portion with some of the sugar syrup
Serve at once
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