Coffee And Kahlua Flan Recipes

Steps:

• 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.

Steps:

• Preheat the oven to 350 degrees F.
• In a small saucepan, cook the sugar over medium heat until it starts to melt. Lower the heat and cook until caramelized to a golden brown. (Do not stir or touch the sugar, but swirl the pan to melt evenly.)
• Pour into a metal flan mold or 9-inch cake pan. Turn the dish and swirl to evenly coat the bottom. Let caramel cool and harden.
• Place the dish in a larger roasting pan and add hot water to come halfway up the sides of the baking dish. In a large bowl, whisk the eggs. Add the condensed and evaporated milks and Kahlua and whisk well to blend. Pour into the prepared pan. Bake until set and just firm in the center but still jiggles slightly, 50 minutes to 1 hour. Let cool on a wire rack. Refrigerate until well chilled, at least 2 hours.
• To serve, run a thin sharp knife around the rim of the flan. Place a platter or large plate on top of the flan and gently flip over so the plate is on the bottom. Lift away the mold. Garnish with powdered cocoa and top with Mexican chocolate shavings.
• Cut into wedges and serve immediately.

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Cook sugar in a dry small heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Immediately pour into a 9-inch round ceramic or glass baking dish or metal cake pan (2 inches deep) and tilt dish to coat bottom (use caution, dish will be hot). Cool until hardened, 10 to 15 minutes.
• Blend remaining ingredients in a blender, in 2 batches if your blender is small, until smooth. Pour custard through a fine-mesh sieve over caramel in dish, then transfer dish to a 17- by 11-inch roasting pan lined with a kitchen towel. Cover dish loosely with a piece of foil, then pour enough boiling-hot water into roasting pan to reach 1 inch up side of dish. Bake until custard is set but still wobbly in center when gently shaken and a knife inserted in center comes out clean, 1 to 1 1/4 hours. Transfer dish to a rack to cool completely, about 40 minutes. Chill flan, covered, until cold, at least 8 hours.
• To unmold flan, run a thin knife around edge of dish to loosen flan. Invert a large platter with a lip over dish. Holding dish and platter securely together, quickly invert and turn out flan onto platter. Caramel will pour out over and around flan.

Steps:

• Set 6-ounce custard cups, coffe cups or individual souffle dishes in a baking dish at least 2 inches deep and large enough to give molds 1/2 inch clearance all around. Bring sugar, Kahlua and water to a boil. Reduce heat to medium and boil without stirring until syrup begins to turn golden, about three to five minutes. Swirl gently until syrup is a deep straw color. Pour a portion of caramel into each mold. Tilt molds to evenly cover bottom with caramel. For the custard, heat oven to 325 degrees and position an oven rack in the middle. In a large saucepan over medium heat, combine sugar, milk and half and half. Add coffee mixture, Kahluaand lime zest, and stir as mixture comes to a simmer. Remove from the heat. In a large bowl, whisk eggs and egg yolks. Whisk in warm milk slowly. Stir in the vanilla and strain through a fine-mesh strainer into a bowl. Pour a 4-ounce portion of custard into each mold. Set the pan holding the filled molds on oven rack. Carefully pour hot water into the baking pan, letting it come 2/3 up the sides of the molds. Slide rack back into the oven and bake util the custards are barely set in the middle (about 25-30 minutes). Turn pan around, then continue to cook until set, about 40-45 minutes. Let the custards cool for about an hour before removing, then refrigerate for 2 hours before serving. To serve, run a small knife around edge of each flan and turn mold over onto a serving plate. Shake gently until you hear the flan drop onto the plate. Remove mold and scrape out sticky dissolving caramel, letting it pour over flan.