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:

• 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.

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:

• Preheat oven to 350°F. Arrange six 3/4-cup custard cups in 13x9x2-inch baking pan. Combine condensed milk and evaporated milk in medium saucepan and bring to simmer, stirring often. Remove from heat; add chocolate, cream cheese, Kahlúa, cinnamon, and salt. Whisk until chocolate is melted and mixture is smooth. Whisk in eggs.
• Divide flan mixture among custard cups. Pour enough hot water into baking pan to come halfway up sides of cups. Bake flans until set in center, about 35 minutes. Remove flans from water bath and chill uncovered until very cold and firm, at least 3 hours and up to 1 day.

Steps:

• Set out 10 small custard cups, and a roasting pan large enough to hold the cups in a water bath.
• To make the caramel, mix the sugar and water in a small saucepan, and bring the mixture to a boil over medium heat.
• Continue to cook, without stirring, until the syrup turns a deep amber color, about 8 minutes.
• Divide the caramel among the custard cups, and tilt the cups to coat the bottom and sides.
• Set the custard cups in the roasting pan.
• To make the custard, pour the half-and-half (or milk and cream mixture) and the milk into a large saucepan.
• Add the chocolate, cinnamon stick and sugar.
• Bring to a low simmer over medium heat, cover and set aside to steep for 20 minutes.
• Preheat the oven to 350 degrees farenheit.
• In a large bowl, beat together the eggs, Kahlúa, vanilla and almond extracts.
• Slowly beat the hot milk mixture into this.
• Strain all the custard through a fine-mesh sieve and throw out the cinnamon stick.
• Pour the mixture into the caramelized custard cups.
• Place the roasting pan with the custard cups onto the center rack of the oven.
• Pour in enough hot tap water to reach halfway up the sides of the cups, and loosely cover the pan with foil.
• Bake just until the custards are set but still slightly wobbly in the center, usually 20 to 25 minutes.
• They will firm more when chilled, so do not overbake.
• Take the custards out of the water bath, cover them with plastic wrap, and refrigerate at least 2 hours.
• To unmold the flans, run the tip of a knife gently around the edge of each custard cup, then put a plate over the mold and flip over.
• Serve immediately.
• Note: If you can get it, Bayless recommends Mexican Ibarra chocolate.