The Perfect Blend: Rich Coffee and Smooth Kahlua Flan Recipe
Looking for a coffee-flavored dessert that will knock your socks off? Look no further than this decadent Coffee and Kahlua Flan recipe! With its lightly sweetened custard and rich coffee notes, this dessert is perfect for any occasion. And best of all, it’s super easy to make!
Whether you’re a coffee addict or simply love creamy desserts, this Coffee and Kahlua Flan recipe is sure to impress. The blend of strong coffee and sweet Kahlua layered on top of a rich, creamy custard base creates an irresistible flavor that you’ll keep coming back to again and again.
Plus, with its smooth and silky texture and beautiful caramel topping, this flan looks as impressive as it tastes. So whether you’re serving it up for a special occasion or just indulging in some self-care time, you can’t go wrong with this delicious flan!
Why You’ll Love This Recipe
Coffee and Kahlua Flan Recipe is a must-try dessert recipe that coffee lovers and flan fanatics should never miss! This decadent dessert offers a rich and creamy texture topped with caramel sauce that will make you drool over its deliciousness. As a coffee enthusiast myself, I can guarantee that this flan recipe offers an exceptional twist that will surely satisfy your sweet cravings.
Making this coffee Kahlua Flan is easy as pie, and the ingredients are easy to find in every grocery store. With sugar, eggs, condensed and evaporated milk, half-and-half, coffee flavored liqueur, and cinnamon bark, you can make a sensational dessert that everyone will love.
This recipe is perfect for coffee flavors aficionados who want to add a hint of twist to their regular flan. The burst of flavors from the Kahlua and coffee will uplift your palate to leave you wanting more. Moreover, it’s perfect for any occasion, whether it may be dinner parties or family gatherings.
Apart from its mouth-watering aroma, this recipe also offers a visual appeal that will bring life to any ordinary occasion. The glossy caramelized topping coupled with a creamy filling in the beautiful dish not only tastes amazing but looks amazing as well.
In conclusion, why wouldn’t you love this fantastic recipe? It’s easy to make, has an exceptional twist of flavors, perfect for all kinds of occasions, and looks stunning! Give it a try today; trust me when I say you won’t regret it.
Ingredient List
Here is the list of flan recipe ingredients that you need to create a delicious Kahlua flan. The recipe consists of two main parts, making the flan and the caramel sauce for coating.
Flan Ingredients
- 1½ cups of sugar (for caramel), divided into 1 cup and ½ cup quantities
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 can sweetened condensed milk (14 ounces)
- 2 cups evaporated milk
- 3/4 cups half-and-half
- 2/3 cups Kahlua or any coffee-flavored liqueur
Caramel Sauce ingredients
- 1/4 cup light corn syrup
- 1/4 cup water
- 1 cup sugar
On hand ingredients: - Boiling Water
- Cinnamon Bark
Don’t worry, these ingredients are readily available at your local grocery store.
The Recipe How-To
Step 1: Preheat the oven and prepare the caramel
Preheat the oven to 350°F. In a saucepan, combine 1 cup of sugar and 1/4 cup of water. Cook over medium heat until it turns amber in color, stirring constantly.
Pour the caramel into a 9-inch round cake pan, swirl it around to coat the bottom evenly, and place it in a baking dish. Pour boiling water into the baking dish until it is about halfway up the side of the cake pan.
Set aside to cool while you make the custard.
Step 2: Mix the custard ingredients
In a large bowl, whisk together 4 eggs, 1 can of condensed milk, 2 cans of evaporated milk, 1 1/3 cups of Kahlua coffee-flavored liqueur, and 2 teaspoons of vanilla extract until well combined.
Strain through a fine-mesh sieve into another bowl or pitcher. This will help remove any lumps or bubbles that could make your flan rubbery and ensure that your mixture is smooth.
Step 3: Pour the mixture over the caramel
Pour your custard over the caramel layer in the prepared dish. Fill it all the way to the top.
Take a piece of aluminum foil and create a tent over your dish; this will help keep air circulating but keep things from falling in with your mixture.
Carefully place this dish (with its foil tent) into our preheated oven for 50-60 minutes, or until a knife or toothpick inserted into the center comes out clean.
Step 4: Chill overnight
Allow to cool on a wire rack then refrigerate for at least four hours or overnight before serving.
To serve, run a knife around the edge of your cake pan to loosen it up, place a serving dish upside down over the pan, then flip the pan and dish over together so that the flan slides onto the serving dish.
Slice and serve cold with a dollop of whipped cream or your favorite garnish.
Enjoy your coffee and Kahlua flan recipe!
Substitutions and Variations
Are you looking to switch things up a bit and try something new with your Kahlua flan? Here are some substitution and variation suggestions that you can experiment with for a unique twist:
– Milk: If you want to reduce the richness of the recipe, you can replace some or all of the evaporated milk or half-and-half with low-fat or non-fat milk.
– Flavored Liqueurs: In place of Kahlua, try using other coffee-flavored liqueurs like Tia Maria, Baileys Irish Cream, or Patron XO Café. You can also experiment with different flavored liqueurs like Amaretto, Frangelico, or Grand Marnier for added complexity.
– Spices: Consider adding a pinch of ground cinnamon or nutmeg to the recipe for a warm and spicy aroma.
– Chocolate: For a decadent chocolate espresso flan, mix in 2 tablespoons of cocoa powder and 1 tablespoon of espresso powder into the mixture before baking.
– Caramel: If you prefer caramel flan over coffee-flavored custards, you can replace the Kahlua with caramel syrup or vanilla extract for a classic crème caramel taste.
Remember that while these substitutions and variations will bring variety to your table, they might also alter the texture or flavor profile of the flan. Keep in mind that substitutions can affect consistency; too much variation may cause your flan to be rubbery. So, it is essential to tread carefully when substituting ingredients in a recipe.
Serving and Pairing
This luxurious Kahlua flan recipe is not only a delightful dessert but also makes a beautiful centerpiece on any dining table. You can serve it either warm or chilled depending on your preference. Pairing this rich and creamy coffee treat with the right beverage heightens its taste sensation.
For a complementary flavor, you can try serving the flan with whipped cream and grated chocolate on top. The creaminess of the whipped cream and crunchiness of the grated chocolate make an excellent counterpoint to the silky texture of the custard.
If you are looking for a more indulgent pairing, then try serving this flan with a glass of Kahlua coffee liqueur or Mexican flavored liqueur. Kahlua is already an ingredient in this recipe, and together, they create an instant match made in heaven. The coffee-flavored liquor also brings out the coffee richness in the dish.
For a more conventional pairing route, you can match this Kahlua flan with your favorite roast coffee brand. A fruitful and robust Colombian roast would go well with this dessert. But if you prefer something lighter, an Italian roast still makes the perfect pairing choice.
In conclusion, this dessert will complement any meal and satisfy your sweet cravings by itself. Its flexibility with complementary flavors creates an unrivaled indulgent experience while still maintaining its elegance as the main event on any occasion.
Make-Ahead, Storing and Reheating
If you are planning to serve the coffee and Kahlua flan for a party or a get-together, you can make it ahead of time and store it in the refrigerator until it’s ready to be served. To do this, let the flan cool down to room temperature before covering it with plastic wrap and placing it in the fridge. It can be stored for up to 2-3 days without any compromise on taste and texture.
When it’s time to serve the flan, you’ll need to loosen the edges with a knife or spatula and invert it onto a plate. Some caramel may have stuck to the bottom of your pan, but fear not – this is normal. Just scrape it off and drizzle over the top of the flan before serving.
If you have leftovers, you can store them in an airtight container in the fridge. The texture may change slightly when refrigerated overnight, but this won’t affect the taste. For reheating, place individual slices in a microwave-safe dish and heat for 10-15 seconds till warm.
Remember that flan has a delicate consistency, so avoid freezing or storing it for too long as this can make the texture rubbery. But with these tips for making ahead, storing and reheating, your coffee and Kahlua flan will remain creamy and delicious every time!
Tips for Perfect Results
For the perfect Kahlua and coffee flavored flan, there are a few key tips to keep in mind. Here are some recommendations I have for making this delicious dessert and ensuring it turns out fabulous every time.
Firstly, make sure that you don’t overmix the ingredients when preparing your flan mixture. Overmixing causes air to seep into the batter creates a rubbery texture in the end product. Remember, you want it to be smooth and creamy when it comes out of the oven.
Secondly, don’t skimp on cooking times, as an additional 10-15 minutes can make all the difference in ensuring your flan sets correctly. You can do a “jiggle test” by giving the pan a shake gently – if it’s still jiggly in the center then you need to leave it for a few more minutes.
Thirdly, use an oven thermometer if necessary to ensure that your oven temperatures are accurate. Variations in temperature can adversely affect your flan’s texture.
Fourthly, let your flan cool at room temperature for around two hours before placing it in the refrigerator. This will keep it from sweating and reduce crystallization of sugar layers. Make sure to cover your custard while cooling to prevent any unwanted flavors from infusion of outside elements.
Finally, avoid overcooking! Again, always remember that an internal temperature of 170°F is a safe range for eggs and milk products. Also avoid moving or shaking the custard during its refrigeration process since it may cause cracking. Letting it set overnight is also advised before overturning onto a serving platter for a stunning display.
These tips should help you achieve a lovely Kahlúa coffee flavored flan that’s sure to impress your guests with its velvety texture and decadent taste. Enjoy!
FAQ
Now that you have gone through the recipe and all its details, it is time to answer some frequently asked questions to iron out any doubts or concerns you might have had. From how to make your flan smoother, perfect serving instructions, and whether or not you can substitute some ingredients for others, we’ve got you covered. So let’s dive into these popular queries and get the best results possible for this delightful Kahlua coffee flan recipe.
Can you put Kahlúa in coffee?
Kahlua is a delectable coffee-flavored liqueur that perfectly complements a cup of coffee. It can be enjoyed any time of day, whether you need a morning boost or a sweet dessert drink. Try mixing it into your coffee for a brunch treat or serving it as the classic Irish coffee with a dollop of whipped cream on top.
What are the two types of flan?
The term “flan” refers to two distinct types of desserts. One is a caramel-topped baked custard, known as crème caramel in France. The other is a fruit-filled sweet pastry with a tart-like consistency, namely fruit flan.
Why is my flan rubbery?
Making custards can be a delicate process, and it’s important to get it right. To prevent any cracks in your finished flan, it’s vital to bake it in a water bath. The water acts as an insulator and ensures that the custard cooks evenly and smoothly, without developing a rubbery texture.
Can you make flan the night before?
When it comes to preparing flan on your own, it’s crucial to exercise some self-control and refrain from indulging in it right away. In order to ensure that the flan achieves its desired texture, it’s recommended to let it set in the refrigerator for at least 8 hours. It’s a wise move to plan ahead and create the flan a day or more before serving, as this will give it ample time to set properly.
Bottom Line
This coffee and Kahlúa flan recipe is truly a dessert lover’s dream. With its rich and creamy texture, complex coffee and Kahlúa flavors, and satisfying sweetness, it is sure to satisfy even the most discerning of palates.
Whether you’re a seasoned chef or just starting out in the kitchen, this recipe is easy to follow and can be customized to your liking. Don’t be afraid to experiment with substitutions and variations to make it your own.
So what are you waiting for? Gather up your ingredients, put on some music, and enjoy the process of making this indulgent dessert. Trust me, your tastebuds (and anyone lucky enough to share it with you) will thank you.
Coffee and Kahlua Flan Recipe
Ingredients
- 2/3 cup sugar
- 1 tablespoon corn syrup
- 1 (14 fluid ounce) can condensed milk
- 3/4 cup half-and-half
- 1 cup whole milk
- 2 inches piece true cinnamon bark
- 1 tablespoon Kahlua or 1 tablespoon other coffee-flavored liqueur
- 2 teaspoons instant coffee granules dissolved in 1 tsp. boiling water
- 5 large eggs
- 3/4 teaspoon vanilla extract
Instructions
- In a small heavy saucepan over medium-high heat, combine the sugar, 1/4 cup water, and the corn syrup and bring to a boil, stirring only a few times, until the syrup is clear. Reduce the heat to medium and simmer, without stirring, until the syrup is a deep amber, about 1 minute. Immediately pour the caramel into a 9-by-2-inch round cake pan or into 8-10 individual molds and tilt to distribute it evenly over the bottom and a little up the sides. Set aside.
- Preheat the oven to 325°F In a large saucepan over medium-low heat, combine the condensed milk, half-and-half, whole milk, and cinnamon and bring to a simmer. Remove from the heat and let steep for 10 minutes. Remove the cinnamon and stir in the Kahlua and the diluted coffee. In a bowl, lightly whisk the eggs until blended. Gradually whisk in the warm milk mixture and then the vanilla. Strain the mixture through a fine-mesh sieve into the prepared mold(s). Place the mold(s) in a large roasting pan and put on the center rack of the oven. Pour boiling water to a depth of 1 inch into the baking pan. Bake, uncovered, until just set and a knife inserted near the center comes out clean, 1- 1 1/2 hours for the large flan, and 40-60 minutes for the individual molds. Remove the roasting pan from the oven, remove the flan(s), and transfer to a wire rack. LEt cool, cover with plastic wrap, and refrigerate for at least 6 hours or for up to 2 days.
- To unmold, run a thin knife around the inside edge of the mold(s). Place a serving plate with a rim over the top and invert the plate and flan together. Lift off the mold carefully, scraping out any of the remaining caramel to run over the flan and around the plate. If you have made a large flan, cut into thin wedges to serve.
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