COFFEE AND KAHLUA FLAN
This coffee dessert was even enjoyed by people who don't like coffee. A perfect ending to your next Mexican dinner. From Williams Sonoma: Mexican
Provided by cookiedog
Categories Dessert
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- In a small heavy saucepan over medium-high heat, combine the sugar, 1/4 cup water, and the corn syrup and bring to a boil, stirring only a few times, until the syrup is clear. Reduce the heat to medium and simmer, without stirring, until the syrup is a deep amber, about 1 minute. Immediately pour the caramel into a 9-by-2-inch round cake pan or into 8-10 individual molds and tilt to distribute it evenly over the bottom and a little up the sides. Set aside.
- Preheat the oven to 325°F In a large saucepan over medium-low heat, combine the condensed milk, half-and-half, whole milk, and cinnamon and bring to a simmer. Remove from the heat and let steep for 10 minutes. Remove the cinnamon and stir in the Kahlua and the diluted coffee. In a bowl, lightly whisk the eggs until blended. Gradually whisk in the warm milk mixture and then the vanilla. Strain the mixture through a fine-mesh sieve into the prepared mold(s). Place the mold(s) in a large roasting pan and put on the center rack of the oven. Pour boiling water to a depth of 1 inch into the baking pan. Bake, uncovered, until just set and a knife inserted near the center comes out clean, 1- 1 1/2 hours for the large flan, and 40-60 minutes for the individual molds. Remove the roasting pan from the oven, remove the flan(s), and transfer to a wire rack. LEt cool, cover with plastic wrap, and refrigerate for at least 6 hours or for up to 2 days.
- To unmold, run a thin knife around the inside edge of the mold(s). Place a serving plate with a rim over the top and invert the plate and flan together. Lift off the mold carefully, scraping out any of the remaining caramel to run over the flan and around the plate. If you have made a large flan, cut into thin wedges to serve.
Nutrition Facts : Calories 383.3, Fat 12.4, SaturatedFat 6.8, Cholesterol 165.9, Sodium 148.9, Carbohydrate 57.5, Sugar 55.6, Protein 10.8
KAHLUA FLAN
This comes from Emeril Lagasse and was found on foodnetwork.com. I am not a real "flan" kind of person, but this sounds pretty good.
Provided by the_cookie_lady
Categories Dessert
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- In a small saucepan, cook the sugar over medium heat until it starts to melt. Lower the heat and cook until caramelized to a golden brown. (Do not stir or touch the sugar, but swirl the pan to melt evenly.)
- Pour into a metal flan mold or 9-inch cake pan. Turn the dish and swirl to evenly coat the bottom. Let caramel cool and harden.
- Place the dish in a larger roasting pan and add hot water to come halfway up the sides of the baking dish. In a large bowl, whisk the eggs. Add the condensed and evaporated milks and Kahlua and whisk well to blend. Pour into the prepared pan. Bake until set and just firm in the center but still jiggles slightly, 50 minutes to 1 hour. Let cool on a wire rack. Refrigerate until well chilled, at least 2 hours.
- To serve, run a thin sharp knife around the rim of the flan. Place a platter or large plate on top of the flan and gently flip over so the plate is on the bottom. Lift away the mold. Garnish with powdered cocoa and top with Mexican chocolate shavings.
- Cut into wedges and serve immediately.
Nutrition Facts : Calories 451.6, Fat 13.4, SaturatedFat 7.3, Cholesterol 179.9, Sodium 191.2, Carbohydrate 68.8, Sugar 63, Protein 13.3
CHOCOLATE-KAHLUA FLANS
Provided by Ana Garcia
Categories Milk/Cream Chocolate Egg Dessert Bake Cream Cheese Kahlúa Spring Ramekin Bon Appétit Mexico Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Arrange six 3/4-cup custard cups in 13x9x2-inch baking pan. Combine condensed milk and evaporated milk in medium saucepan and bring to simmer, stirring often. Remove from heat; add chocolate, cream cheese, Kahlúa, cinnamon, and salt. Whisk until chocolate is melted and mixture is smooth. Whisk in eggs.
- Divide flan mixture among custard cups. Pour enough hot water into baking pan to come halfway up sides of cups. Bake flans until set in center, about 35 minutes. Remove flans from water bath and chill uncovered until very cold and firm, at least 3 hours and up to 1 day.
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- Preheat oven to 325 F. In a small saucepan over medium-low heat, melt the sugar until it caramelizes.
- Pour all into a flan dish or 1 tbsp each into 4 individual ramekins and swirle it around to coat the bottom.
- In a large mixing bowl, beat the eggs until foamy with a wire whisk. Beat in the condensed milk, cream, vanilla extract and Kahlua coffee-liquor. Pour the mixture into the prepared single flan baking dish or divide among four or five ramekins.
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