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 Mexico, I 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.
Preheat oven to 350 degrees F.