Coffee-flavored Leche Flan

The traditional Filipino Flan custard dessert takes on a different flavor in this Coffee-flavored Leche Flan. I added a few teaspoons of coffee granules to the custard mixture and it magically transformed the baked custard into a delightful, mocha-flavored sweet treat. Like most flans, serve this on special occasions or make any day more special with this flan. No need to wait for Valentine’s. After all, love can be celebrated any day, every day. This is an Asian in America recipe. Serves 4.

Cook Time1 40

Resting Time1

Total Time1 1 40

Course: Dessert, Merienda, Snack

Cuisine: American, Asian, Filipino

Keyword: Filipino Coffee Leche Flan

Servings: people

Calories: 204kcal

Author: Asian in America- Elizabeth Ann Quirino

Equipment

Round cake pan - 9-inch; Or a Heart-shaped metal pan - 10-inch (Wilton brand)

Ingredients

1 cup granulated sugar for the caramel
3 teaspoons instant coffee granules
1/4 cup boiling water to dissolve coffee granules boiling water
8 whole egg yolks
1 can (12 oz./354 ml) evaporated milk
1 can (14 oz./397 g.) sweetened condensed milk
1 teaspoon hazelnut flavoring

Instructions

To make the caramel:

Using a medium-sized heavy stock pot, over medium heat, add the sugar. In about 5 to 6 minutes, the sugar will start to bubble. It will turn from white to golden brown.
Tilt the pan around to level off the caramel syrup. When the entire mixture is golden amber and the sugar has melted completely, immediately pour the syrup into the prepared cake pan.
Set aside for the caramel to cool at room temperature.

To make the custard:

Pre-heat the oven at 325 F.
In a small bowl, dissolve the coffee granules in 1/4 cup boiling water. When coffee has dissolved, strain the liquid. Set aside to cool at room temperature.
*Note: Do not add hot coffee liquid to the custard mixture. The eggs will cook prematurely.
In a large mixing bowl, combine the egg yolks, evaporated milk, condensed milk, hazelnut flavoring and the cooled coffee liquid. Mix by hand with a wooden spoon. Do not whisk or beat or it will cause unnecessary bubbles in the custard.
Strain the custard liquid on a cheesecloth for a smooth texture. Pour the custard into the caramel-lined pan.
Cover the pan with foil all over. Seal the sides well.

To cook Flan in a water bath or bain marie style:

Place the foil-covered flan over a larger roasting pan, which has a deeper depth than the flan.
Place the roasting pan on the center rack of the oven. Fill the roasting pan with water (I use a kettle to pour the water).
The water should come up a little more than halfway full in the large pan.
The foil-covered flan should be in the center of this pan with water.
Bake at 325 F degrees for 1 hour and 30 minutes.
Test if custard is done by inserting the small tip of a sharp knife in the center. If knife comes clean, then flan is done.
Remove the flan from the oven and cool on the counter till it is easy to handle.
Refrigerate flan for at least 4 hours or up to overnight before serving.

To plate the flan:

After the flan has cooled and firmed up, remove the foil.
Run a sharp knife around the sides of the flan to loosen it up.
Prepare a large round or oval rimmed platter and put this over the cake pan with the flan.
Hold the bottom of the flan container firmly with one hand.
Place your other hand over the back of the serving platter. Quickly turn over the flan on the serving platter. The caramel syrup will flow around the sides of the custard. Slice in small portions and serve.

Cook's comments:

I used instant coffee granules for this recipe because they dissolve faster in hot water. If you don't have instant coffee use 1/8 cup brewed liquid coffee (black/no dairy) to add to the custard mixture.

Nutrition