Coffee Flan

Name: Coffee Flan
Yield: Makes 4–5 small jars
Ingredients: 1 small cup of coffee; 1 cup whole milk (about 220 ml); 2 tablespoons sweetened condensed milk; 2 large eggs

Phạm An @phaman123

Cooking is an art, and the cook is an artist. Cook with heart and for the love of the craft.

Phạm An @phaman123

Cooking is an art, and the cook is an artist. Cook with heart and for the love of the craft.

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Ingredients

Makes 4–5 small jars

1small cup of coffee
1 cupwhole milk (about 220 ml)
2 tablespoonssweetened condensed milk
2large eggs

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Steps

1

Crack the eggs into a bowl, including both the whites and yolks. Gently whisk until the mixture is a uniform color, being careful not to create bubbles.
2

Pour the whole milk (1 cup or 220 ml) into a large bowl. Add 2 tablespoons of sweetened condensed milk and 2 teaspoons (about 10 ml) of freshly boiled water. Stir until both milks are well combined.
3

Strain the beaten eggs into the milk mixture to combine. Stir gently in one direction until smooth, avoiding bubbles.
4

In a small pot or pan, add 1 cup of water and 5 tablespoons of sugar to make caramel. Do not stir; let the sugar dissolve on its own. Once the sugar has melted and turned a deep amber color, gently stir. Add the prepared coffee to the caramel, stir until the mixture thickens and the sugar is fully dissolved, then remove from heat. Pour the caramel-coffee mixture into prepared flan molds and place them in the freezer for 5 minutes to set the caramel (do not freeze solid).
5

Remove the molds with set caramel from the freezer. Pour the egg and milk mixture over the caramel, cover the molds, and steam for 20–30 minutes.
6

Make sure to cover the flan molds to prevent water from dripping in and causing holes. Every 10 minutes, open the lid and check by inserting a toothpick or fork; if it comes out clean, the flan is set. After 30 minutes, turn off the heat, uncover, let cool, and refrigerate before serving for best taste.