Cakes and Sweets Recipes

Coffee Flan

Flan is a charming little Spanish dessert! It’s easy and fast to make and it tastes sooo good! And if you also like coffee, well then, this recipe is for you! I’ll show you how to make traditional coffee flan as well as a few alternatives.

Coffee flan ingredients

Serves 6:

for the caramel

– 300 g of sugar

– 100 ml of water

– 4 tbsp of lemon juice

for the flans

– 500 ml of milk

– 100 ml of espresso

– 30 g of sugar

– 4 eggs

– 1 tbsp of vanilla extract


Other flan supplies

– 6 flaneras or any bowls that you can use in the oven

– baking tray


Let’s talk alternatives first

If you prefer your coffee flan more creamy, use cream instead of the milk, same amount. Also, if you can’t or don’t want to have milk, use any kind of substitute like almond or soy milk in the same amount.

And if you don’t like espresso, just use coffee made another way or use 600 ml of milk and add 2 tsp of soluble coffee to the mixture.

Don’t have a sweet tooth? Skip the sugar in the coffee flan recipe, the caramel will make it sweet enough!


Coffee Flan Recipe

Place the sugar and water in a saucepan and melt it over very small heat. When you sugar has completely melted, takeit off the stove and mix in the lemon juice. The lemon juice prefents the caramel from becoming too hard.

Pour a little caramel on the bottom of each bowl, then take each bowl and turn it so that the caramel covers the sides. Be very careful, the caramel is very hot, so use gloves or at least a cloth. Set the bowls aside, not in the fridge.

Mix the eggs, sugar and vanilla extract in a bowl and whisk well.

Place the milk and coffee in a saucepan and heat it slowly. Take it off the stove just before it starts boiling and pour the egg mixture into the milk while whisking constantly.

Then pour the finished mixture into the bowls (on the caramel).

Preheat the oven on 150 °C.

Place the bowls on a baking tray and fill the tray with water. Bake for 40 minutes, then take the bowls out of the water, let them cool down completely and put them in the fridge for at least half an hour.

To serve just flip the bowl with the coffee flan upside down on a plate, the caramel will cover the flan.


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