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Coffee Flan

yield
1.2KG
servings
7 servings (175g each)
expiration date
5 days (uncooked base will hold well 5 days), cooked flans hold 3 days
ADDITIONAL PREP RECIPE
No items found.
ingredients

Caramel:

325g sugar

100g water

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Flan Base:

1.1 kg whole milk

250g whole egg

25g egg yolk

125g granulated sugar

50g ground drip coffee (Irving Farm)

.5g ground cardamom

.5g kosher salt

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sourcing
PROCEDURE

Caramel Layer (single recipe is enough caramel for 7 individual flans):

  1. Put the granulated sugar in the bottom of a clean, dry small pot.
  2. Add the water & combine so that the sugar looks like wet sand.
  3. Set the pot over medium heat to melt the sugar & caramelize.
  4. Once the sugar melts & and starts to boil, keep a close eye on it. It will caramelize quickly.
  5. Cook to a deep brown, pull from the heat just before the sugar reaches a deep caramelization. It will continue to cook in the pot as you portion, so move quickly but safely.
  6. Ladle 2 oz of carmel into the bottom of each flan mold.
  7. Cool the sugar to room temperature.
  8. These can be made in advance, cool & cover until you need.

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Coffee Flan Base:

CRITICAL CONTROL POINT
VIDEO