Spanish Coffee Flan Recipe – Flan de Café
– Spanish Coffee Flan Recipe – Flan de Café –
There is nothing more rewarding than serving a homemade flan to your guest, it´s the perfect dessert after any meal, specially a seafood paella. This Spanish Coffee Flan Recipe is super easy to make and the flan has an incredible texture and flavor. If you´re a fan of coffee (like me 🙂 ) you will absolutely love this Spanish Coffee Flan Recipe. I used espresso to make these flans, but you can use any type of coffee that you like, regular or decaf. I always like to serve my flans in individual portions, I used these individual flan ramekins to make this recipe. An added bonus to these coffee flans is that they will hold for up 3 days in the fridge, so it´s a great make ahead recipe.
Homemade Flan with only 6 Ingredients!
The best part about this Spanish Coffee Flan Recipe? you only need 6 simple ingredients to make it! and they´re all ingredients you probably already have in your pantry. Eggs, milk, sugar, coffee, vanilla extract and lemon juice. No need to buy that pre-made box stuff again! Plus these coffee flans taste much better than any boxed stuff, and you know exactly what your putting into your body. Check out the video below on how to make this Spanish Coffee Flan Recipe or print out the recipe card below. Salud!
Watch the Video Below on How to Make this Spanish Coffee Flan Recipe
Spanish Coffee Flan - Flan de Café
FOR THE CARAMEL SAUCE
- -1/3 cup sugar
- -2 tbsp water
- -1/2 tsp lemon juice
FOR THE FLAN BASE
- -1 1/4 cup whole organic milk
- -1/2 cup espresso coffee
- -1/2 tsp vanilla extract
- -3 large organic eggs
- -1/3 cup sugar
To make the caramel sauce add 1/3 cup white sugar to a small non-stick frying pan, also add 2 tablespoons of water and 1/2 teaspoon of fresh lemon juice, heat it with a medium heat and cook between 5-6 minutes, until you reach a golden brown color, do not mix the caramel sauce during the entire cooking time, once the sauce is done evenly distribute the sauce into 4 individual flan ramekins
To make the flan base, add 1 1/4 cups of organic milk and 1/2 cup of espresso coffee into a bowl and mix together, in a seperate bowl crack 3 large organic eggs and beat them, then slowly pour in 1/3 cup white sugar while you continue to mix, once all the sugar is well incorporated, start slowy adding the milk mixture while you continue to mix until everything is well combined
Run the mixture through a sieve and into a pitcher, then evenly distribute the mixture into the 4 flan ramekins
Add the flan ramekins to a casserole dish and fill half way with water, then add the casserole dish into a pre-heated oven, bake only option, 175 C - 350 F for exactly 45 minutes, after baking the flans transfer them to a wire rack and let them cool for about 20 minutes, then cover them with seran wrap and add them to the fridge
After 4 hours the flans are ready to be served, they will hold in the fridge for up to 3 days, to serve the flan, gently run a pairing knife around the flan, then place a plate over the ramekin and flip it, give the ramekin a quick shake and the flan should easily come out, make sure to drizzle all that extra caramel sauce in the ramekin on top of the flan, garnish with whipped cream
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The recipe said the flan should cook for 45 min exactly. I pulled them out at 45 min even though they were not set and still liquid-y. I was hoping that cooling and fridge time would firm them up. Unfortunately, they are still all liquid-y. The flavor is great! But wondering if I was supposed to let them cook until they were set?25 . Dec . 2022
Spain on a Fork
Since every ovens heats differently, it might take you 5 to 10 minutes more, this is why I state piercing one of the flans with a toothpick, if does not come out cleanly, bake for a little longer 🙂 much love27 . Dec . 2022
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Alina | Cooking Journey Blog
I enjoy coffee desserts, oh, and that caramel sauce, lovely flavors! Love how it wobbles, too, ha! The texture is similar to Italian panna cotta 🙂30 . Apr . 2018
Spain on a Fork
Thank you for commenting Alina 🙂01 . May . 2018
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