Espresso Flan Recipes

Steps:

• In a large bowl, whisk together egg and egg yolks.
• While whisking add the sugar slowly until fully dissolved.
• 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.
• 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.
• Preheat the oven to 350 degrees F.
• 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.
• Bake for 40 minutes.
• When removing pan from oven, allow the ramekins to remain cooling in their original water bath.
• Ramekins can be covered and refrigerated overnight if necessary.
• 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.
• For the Caramel: In preheated saucepan over medium heat, pour in water and bring to boil.
• Add sugar and stir until caramel brown (about 4 minutes).
• Remove from heat and allow to cool for about 2 to 3 minutes.

Steps:

• Prepare the caramel and coat a 9-inch round cake pan, reserving the extra sauce in the refrigerator as directed above. Preheat oven to 350 degrees. Place a heatproof mixing bowl over simmering water or on top a double boiler. Add condensed milk, chocolate and heavy cream. Stir occasionally until the chocolate is melted and smooth. Remove from heat. In a large mixing bowl combine the remaining ingredients. Beat until well blended. Pour in the melted chocolate mixture. Stir to combine. Pass through a fine strainer into the caramel-coated cake pan. Place pan in a water bath and bake for 1 hour, until the center just feels firm when pressed. Remove from the hot tap water and let cool to room temperature. Cover with plastic wrap and refrigerate overnight. Serve with reserved caramel sauce.

Steps:

• Mix the milk and cream in a 9 by 13-inch glass baking pan and put it in the freezer for 2 to 3 hours. Every 30 minutes, scrape the ice that forms with a fork to create a soft, icy mixture. The icy mixture can be made 1 day ahead, stored in the freezer covered with plastic wrap.
• In a blender, combine the icy milk-and-cream mixture with the espresso and simple syrup. Blend until smooth. Spoon into decorative serving glasses and top with the crumbled cookies.
• In a saucepan, combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be stored in an airtight container in the refrigerator for up 1 month.
• Yield: 1 cup
• Prep Time: 2 minutes
• Cook Time: 5 minutes
• Inactive Prep Time: 1 hour

Steps:

• Position rack in center of oven and preheat to 350°F. Combine cream, milk and salt in heavy medium saucepan. Scrape seeds from vanilla bean into cream mixture; add bean. Bring to simmer over medium heat. Remove from heat and let steep 30 minutes.
• Meanwhile, combine 1 cup sugar and 1/3 cup water in another heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat to high and cook without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Quickly pour caramel into six 3/4-cup ramekins or custard cups. Using oven mitts as aid, immediately tilt each ramekin to coat sides. Set ramekins into 13x9x2-inch baking pan.
• Whisk eggs, egg yolks and 7 tablespoons sugar in medium bowl just until blended. Gradually and gently whisk cream mixture into egg mixture without creating lots of foam. Pour custard through small sieve into prepared ramekins, dividing evenly (mixture will fill ramekins). Pour enough hot water into baking pan to come halfway up sides of ramekins.
• Bake until centers of flans are gently set, about 40 minutes. Transfer flans to rack and cool. Chill until cold, about 2 hours. Cover and chill overnight. (Can be made 2 days ahead.)
• To serve, run small sharp knife around flan to loosen. Turn over onto plate. Shake gently to release flan. Carefully lift off ramekin allowing caramel syrup to run over flan. Repeat with remaining flans and serve.

Steps:

• In a medium mixing bowl, stir the eggs, using a wire whisk. Whisk in the sweetened condensed milk, followed by the whole milk, 3/4 cup (175 ml) of the brewed espresso, the extracts and the espresso salt. Whisk until all of the ingredients are well-blended, without creating bubbles, about 1 minute. Set aside.
• To a round 1-quart (946-ml) aluminum flan mold or pan, add the sugar and the remaining tablespoon (15 ml) of brewed espresso and place on the burner. Turn the heat to high and begin caramelizing the sugar, stirring constantly. Reduce the heat to medium-high as soon as it starts to melt, using a wooden spoon or medium silicone spatula, 2 to 5 minutes, until the sugar is completely melted and a beautiful golden Cognac color.
• Turn off and remove the mold immediately from the heat. Working fast, coat the entire mold with the melted sugar, rotating it in a controlled circular motion. If you are not experienced in handling extremely hot caramel, leave the mold on your counter and quickly coat with a pastry brush or a small silicone spatula. It is about 330°F (165°C) at this point. Set aside and let sit until the caramel sets, about 1 minute. Pour the custard mixture into the flan mold or pan, using a medium-mesh hand strainer to collect the egg embryo. This last step here is not entirely necessary.
• Add enough water to the cooker to cover the mold halfway. Close the mold or cover your pan with aluminum foil and gently place in the middle of the cooker. Close the lid.
• Stovetop Pressure Cooker: Set to high pressure (15 PSI) and set the timer for 16 minutes. Cook over high heat until the pressure point is reached, about 11 minutes, then turn off the heat but do not remove the cooker from the stove. The residual heat will finish cooking it. Allow the pressure to release on its own for the remaining 5 to 6 minutes.
• Electric Pressure Cooker: Set to high pressure (10-12 PSI) and 16 minutes. When done, cancel cooking. Allow the pressure to release on its own (natural-release).
• When all of the pressure is out, open the cooker and gently remove the mold, using silicone gloves. Do not unmold. Chill the flan for at least 5 hours, giving it enough time to set.
• Remove the flan from the fridge 30 minutes prior to serving. To unmold, open the flan mold and loosen the sides, using a butter knife. Place a large plate on top of the mold and gently but quickly flip upside down. Allow all of the liquid caramel to drizzle all over the flan. Garnish with almonds and ground espresso.

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.