Mexican Coffee Kahlua Flan
Delight your taste buds with this luxurious Mexican Coffee Kahlua Flan. This coffee-infused dessert, with its creamy texture and caramelized top, offers an exquisite contrast of flavors, even appealing to those who typically shy away from coffee. Perfect for rounding off a festive Mexican meal, this flan marries classic flavors with a modern twist, leaving your guests craving for more.
10
Servings
N/A
Calories
10
Ingredients
Ingredients
sugar
2/3 cup
corn syrup
1 tablespoon
condensed milk
1 can (14 fluid ounces)
half-and-half
3/4 cup
whole milk
1 cup
true cinnamon bark
2 inches piece
Kahlua or coffee-flavored liqueur
1 tablespoon
instant coffee granules
2 teaspoons (dissolved in 1 tsp. boiling water)
eggs
5 large (lightly whisked)
vanilla extract
3/4 teaspoon
Instructions
1
In a small heavy saucepan over medium-high heat, combine 2/3 cup sugar, 1/4 cup water, and 1 tablespoon corn syrup. Stir occasionally until the sugar dissolves and the syrup is clear. Reduce heat to medium and simmer without stirring until the syrup turns a deep amber color, approximately 1 minute.
2
Carefully pour the hot caramel into a 9-inch round cake pan or distribute evenly amongst 8-10 individual molds. Tilt the mold(s) to spread the caramel over the bottom and slightly up the sides. Set aside to cool.
3
Preheat your oven to 325°F (165°C). In a medium saucepan over medium-low heat, combine 1 can of condensed milk, 3/4 cup half-and-half, 1 cup whole milk, and a 2-inch piece of true cinnamon bark. Bring the mixture to a gentle simmer, then remove from heat and let steep for 10 minutes.
4
Remove the cinnamon bark from the milk mixture. Stir in 1 tablespoon Kahlua and the dissolved instant coffee. In a separate bowl, lightly whisk 5 large eggs. Slowly incorporate the warm milk mixture into the eggs while continuously whisking to avoid curdling. Add 3/4 teaspoon vanilla extract, whisking to combine.
5
Strain the custard mixture through a fine-mesh sieve into the caramel-lined mold(s) to ensure a silky smooth consistency.
6
Place the mold(s) in a large roasting pan. Carefully fill the roasting pan with boiling water until it reaches about 1 inch up the sides of the flan mold(s).
7
Transfer the pan to the center oven rack and bake uncovered. Bake the large flan for 1 to 1.5 hours, or the individual molds for 40 to 60 minutes, until the custard is set and a knife inserted near the center comes out clean.
8
Remove the roasting pan from the oven and carefully transfer the flan mold(s) to a wire rack to cool at room temperature. Once cooled, cover with plastic wrap and refrigerate for at least 6 hours, or up to 2 days, to allow flavors to meld.
9
To serve, run a thin knife gently around the edges of the mold(s) to loosen the flan. Place a rimmed serving plate on top, then invert the flan onto the plate. Carefully lift the mold, allowing any remaining caramel to drizzle over the flan.
10
For a large flan, cut into thin wedges before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Mexican Coffee Kahlua Flan?
It is a luxurious, coffee-infused custard dessert featuring a creamy texture and a caramelized sugar top, combining traditional Mexican flavors with a modern Kahlua twist.
How many servings does this flan recipe produce?
This recipe is designed to yield approximately 10 servings.
What is the primary flavor profile of this dessert?
The dessert offers a rich, creamy custard flavor with distinct notes of Mexican coffee, cinnamon, and a hint of Kahlua liqueur, topped with amber caramel.
How do I prepare the caramel for the bottom of the mold?
Combine 2/3 cup sugar, 1/4 cup water, and 1 tablespoon corn syrup in a saucepan. Simmer until the syrup turns a deep amber color, then pour it into your mold.
Why is corn syrup used in the caramel preparation?
Corn syrup helps prevent the sugar from crystallizing, ensuring a smooth, clear syrup that turns into a perfect amber caramel.
What oven temperature is required for baking the flan?
The oven should be preheated to 325°F (165°C).
What kind of milk is used in the custard base?
The recipe calls for a combination of one can of condensed milk, 3/4 cup half-and-half, and 1 cup of whole milk.
How is the cinnamon flavor incorporated into the milk?
A 2-inch piece of true cinnamon bark is simmered with the milk mixture and then allowed to steep for 10 minutes to infuse the flavor.
How should the instant coffee be prepared before adding it to the custard?
Dissolve 2 teaspoons of instant coffee granules in 1 teaspoon of boiling water before stirring it into the milk mixture.
Can I use a substitute for Kahlua?
Yes, you can use any coffee-flavored liqueur as a substitute for Kahlua.
How do I prevent the eggs from curdling when mixing with the warm milk?
Slowly incorporate the warm milk mixture into the lightly whisked eggs while continuously whisking to gradually temper the eggs.
Why is it important to strain the custard mixture?
Straining the mixture through a fine-mesh sieve removes any bits of egg or cinnamon, ensuring a perfectly silky smooth consistency.
What size pan should I use for a single large flan?
A 9-inch round cake pan is recommended for a single large flan.
Can I make individual servings instead of one large flan?
Yes, you can distribute the caramel and custard evenly among 8 to 10 individual molds.
What is the purpose of the roasting pan and boiling water?
This creates a water bath (bain-marie), which protects the custard from direct heat and ensures it cooks evenly without cracking.
How much water should be added to the roasting pan?
The boiling water should reach about 1 inch up the sides of the flan mold(s).
How long does a large 9-inch flan take to bake?
A large flan typically takes between 1 to 1.5 hours to bake.
What is the baking time for individual flan molds?
Individual molds generally take between 40 to 60 minutes to bake.
How can I tell if the flan is finished baking?
The custard is set when a knife inserted near the center comes out clean.
How should the flan be cooled after it comes out of the oven?
Transfer the molds to a wire rack to cool at room temperature before refrigerating.
How long does the flan need to be refrigerated before serving?
It should be refrigerated for at least 6 hours, though it can stay in the fridge for up to 2 days.
What is the best way to unmold the flan?
Run a thin knife gently around the edges of the mold, place a rimmed plate on top, and carefully invert it so the caramel drizzles over the top.
Why is a rimmed plate recommended for serving?
A rimmed plate is necessary to catch the liquid caramel sauce that flows out when the flan is inverted.
Is this recipe suitable for those who aren't big coffee drinkers?
Yes, the description notes that the exquisite contrast of flavors appeals even to those who typically shy away from coffee.
Does this recipe use vanilla extract?
Yes, 3/4 teaspoon of vanilla extract is whisked into the custard mixture.
How many eggs are required?
The recipe requires 5 large eggs, which should be lightly whisked.
Can the flan be made a day in advance?
Yes, preparing it a day in advance is actually beneficial as it allows the flavors to meld during refrigeration.
What are the primary tags for this recipe?
Key tags include Mexican, dessert, flan, coffee, Kahlua, caramel, custard, and creamy.
What should I do with the cinnamon bark?
The cinnamon bark should be removed from the milk mixture after steeping and before adding the eggs.
How should a large flan be sliced?
It is best served by cutting it into thin wedges.