Espresso Flan

Name: Espresso Flan
Prep time: 9 h 15 min
Cook time: 9 h 15 min
Total time: 9 h 15 min
Yield: 6
Cuisine: Spanish, European
Ingredients: 118 milliliters stick melted butter; 2 egg yolks; 5 eggs; 6 Tbsps hot brewed espresso; 296 milliliters heavy cream; 1 pinch Pinch grey salt; 237 milliliters sugar; 1 teaspoon vanilla extract; 118 milliliters water; 237 milliliters whole milk

Espresso Flan is a gluten free and vegetarian dessert. One serving contains 664 calories, 8g of protein, and 40g of fat. This recipe serves 6. If you have sugar, egg yolks, espresso, and a few other ingredients on hand, you can make it. This recipe is typical of European cuisine. From preparation to the plate, this recipe takes around 9 hours and 15 minutes.

Instructions

In a large bowl, whisk together egg and egg yolks. While whisking add the sugar slowly until fully dissolved.

Ingredients you will need

Egg Yolk

Sugar

Egg

Equipment you will use

Whisk

Bowl

Add vanilla, heavy cream, milk, and salt and continue to whisk. In order to get rid of air bubbles in mixture, transfer to large bowl through a fine strainer.

Ingredients you will need

Heavy Cream

Vanilla

Milk

Salt

Equipment you will use

Sieve

Whisk

Bowl

In the bottom of 6 (1/2 cup) ramekins (small ceramic custard cups), place about 1 1/2 teaspoons of caramel. When all 6 ramekins have caramel at the bottom, brush each bottom and side with melted butter to secure flan and yet allow it to be removed easily. Fill each ramekin with the flan mixture, SLOWLY to avoid air bubbles, until about 2/3 full.

Ingredients you will need

Caramel

Custard

Butter

Equipment you will use

Ramekin

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Place almost full ramekins in shallow baking pan and then fill the pan with boiling water. The hot water bath will allow the flan cups to cook evenly in the oven. Right before placing pan in oven, top each ramekin with a tablespoon of hot espresso.

Ingredients you will need

Espresso

Water

Equipment you will use

Baking Pan

Ramekin

Oven

Bake for 40 minutes.

Equipment you will use

Oven

When removing pan from oven, allow the ramekins to remain cooling in their original water bath, overnight if necessary.

Ingredients you will need

Water

Equipment you will use

Ramekin

Oven

Frying Pan

Before serving, place ramekins in another shallow pan of warm water to loosen the custard. Run a thin knife around the inside edge of cup to further loosen, place a plate on top of ramekin and flip onto plate to serve.

Ingredients you will need

Custard

Water

Equipment you will use

Ramekin

Knife