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 hour hr 40 minutes mins
Resting Time1 day d
Total Time1 day d 1 hour hr 40 minutes mins
Course: Dessert, Merienda, Snack
Cuisine: American, Asian, Filipino
Keyword: Filipino Coffee Leche Flan
Servings: 4 people
Calories: 204kcal
Author: Asian in America- Elizabeth Ann Quirino
- 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
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 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.
Serving: 1g | Calories: 204kcal | Carbohydrates: 51g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 22mg | Sodium: 2mg | Potassium: 27mg | Sugar: 50g | Vitamin A: 29IU | Calcium: 3mg | Iron: 1mg