Cafe Con Leche Flan - cooking recipe

Ingredients
    3/4 cup sugar
    1/4 cup water
    1 tablespoon corn syrup, light
    4 eggs
    4 egg yolks
    1 3/4 cups milk, whole
    14 ounces milk, sweetened condensed
    1 tablespoon espresso, instant powder
    1/4 teaspoon cinnamon
Preparation
    Heat oven to 350; place 8 (6 ounce) custard cups or ramekins in a large baking dish.
    Place sugar, water, and corn syrup in a heavy medium saucepan. Heat over a medium to medium-high heat, swirling saucepan to let sugar dissolve evenly. Continue to cook, without stirring, until the sugar turns a deep caramel in color.
    Immediately remove from heat; pour hot caramel into bottoms of custard cups/ramekins.
    place eggs and egg yolks in a large bowl; beat at medium speed until smooth.
    Add milk, sweetened condensed milk, espresso powder, and cinnamon; beat until throughly blended. Pour evenly into the custard ups/ramekins.
    Add enough hot water into the baking dish to come halfway up the sides of the ramekins (water bath); cover with foil.
    Bake for 30-35 minutes or until custards are set but still quiverly like gelatine.
    Remove from oven; place on wire racks to cool to room temperature. Refrigerate until cold, preferably overnight. (Flan can be made up to 2 days in advance).
    To serve: run a knife with a thin blade around the edges to loosen custard from teh sides of the cup. INvert onto serving plates, shaking slightly to release custard and caramel.

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