Mexican Coffee Flan (Flan Café De Olla)

    

If you like coffee and you like flan, then you are going to love this Mexican coffee flan!

First, I am a huge fan of Claudia Sandoval, and second the photographers who shot her cookbook have been my food photography idols.

I remember when I first heard that Claudia wrote a cookbook, Claudia’s Cocina: A Taste of MexicoI couldn’t wait to order it. And then I heard that Diane and Todd Porter photographed and styled it. Todd and Diane are the bloggers behind whiteonricecouple.com — one of the first food blogs I fell in love with. I couldn’t wait to see how this dream team photographed and styled Mexican recipes.

Just as I suspected – the photos are stunning, just like their own cookbook, Bountiful.

When I first opened the cookbook it magically opened to the page with this Mexican Coffee Flan and I knew it was a sign.

This cookbook is so colorful and full of beautiful Mexican recipes and stories. For those of you who watched MasterChef you already know who Claudia is. and if you don’t have this cookbook, but love Mexican food you need to order this cookbook.

Back to this desert…it is a mild flavored flan with a hint of café de olla. It is smooth, rich, silky, sweet, and elegant. The best part about this dessert is that they can be made in advance and refrigerated and plated once your guests are ready for a sweet Mexican dessert they will never forget.

For this coffee flan, Claudia recommends Nescafe Café De Olla instant coffee powderbecause of the delicious flavor of tradition made from a mixture of coffee beans with cinnamon and piloncillo caramel flavor – the deep flavor permeates the flan with every bite.

Mexican Coffee Flan (Flan Café De Olla)

Mild flavored flan with a hint of café de olla. It is smooth, rich, silky, sweet, and elegant.
Mexican Coffee Flan (Flan Café De Olla)

Ingredients

Caramel:

  • 1 cup sugar

Espresso Custard:

Instructions

Preheat oven to 350 degrees F.

Caramel:

  1. In a medium saucepan, bring ½ cup water to a simmer over medium-low heat. Add the sugar and swirl the pan to combine. Increase the heat to medium-high and cook until a medium-brown caramel forms, about 12 minutes, occasionally swirling the pan to color the caramel evenly. Remove it from the heat and divide the caramel among eight (6-ounce) ramekins or silicone molds, swirling to make sure the bottoms and parts of the sides are fully coated.
  2. Bring a kettle of water to a boil.

Espresso Custard:

  1. In a small bowl, whisk the coffee powder into the evaporated milk. In a large bowl, whisk together the eggs and sugar until the sugar is fully dissolved. Add the coffee-flavored evaporated milk, sweetened condensed milk, and vanilla and whisk to incorporate. Strain through a fine-mesh strainer into a large pitcher (this removes air bubbles).
  2. Very slowly fill each ramekin about two-thirds full with the custard mixture. Place the ramekins in a shallow baking pan and place it in the oven. Carefully pour the boiling water into the pan to come halfway up the sides of the ramekins. Cover the pan with aluminum foil and bake for about 40 minutes, until the custards are just set and tremble in the center a little when shaken. Use tongs to carefully remove the custards from the water bath and place them on a wire rack to cool completely, about 30 minutes. Cover each one with plastic wrap and refrigerate them for at least 4 hours to chill (you can prepare the flans a day or two ahead).
  3. To unmold the flans, place the molds in a pan with 1 inch of warm water for 5 minutes. Loosen the custard by running a sharp, thin knife around the inside of the ramekins and place a rimmed plate upside down on top of each. Invert the plates, carefully lift the ramekins off to remove them and reveal the caramel, and serve.
Photography by Jenna Sparks