Espresso flan

Elaboració

1. 01
   Pas 1Preheat oven

   Preheat oven to 350F.

2. 02
   Pas 2Make the caramel

   Melt 1 cup granulated sugar in a saucepan over medium heat until deep amber. Immediately divide among 4 oven safe ramekins, swirling to coat the bottoms. Set aside.

   Nota

   Work quickly once the sugar reaches deep amber—it will continue to darken off the heat.

   Sugar
3. 03
   Pas 3Mix the custard

   Gently whisk 5 eggs in a large bowl (do not overmix). Add 14 oz sweetened condensed milk, 12 fl oz evaporated milk, 120 ml heavy cream, 3.5 tbsp cooled espresso, 1 tsp vanilla extract, and a pinch of salt. Whisk until combined.

   Nota

   Avoid overmixing to prevent too many air bubbles in the custard.

   EggCondensed milkEvaporated milkHeavy creamBrewed espressoVanilla extractSalt
4. 04
   Pas 4Strain the custard

   Strain the custard through a fine mesh strainer for a silky-smooth finish.

5. 05
   Pas 5Fill the ramekins

   Divide custard evenly among the 4 ramekins. Tap lightly to release any air bubbles.

6. 06
   Pas 6Prepare water bath

   Place ramekins in a deep baking dish. Loosely cover each with aluminum foil, fully covering the tops. Pour warm water into the baking dish until it reaches halfway up the sides of the ramekins.

   Nota

   The water bath ensures gentle, even cooking and prevents cracking.

7. 07
   Pas 7Bake the flan42m 30s

   Bake at 350F until the edges are set and the centers still jiggle slightly, around 40–45 minutes. Baking time may vary depending on your oven and ramekin size.

   Nota

   The flan is done when the edges are firm but the center still has a slight wobble.

8. 08
   Pas 8Cool and chill1h

   Remove ramekins from the water bath and cool at room temperature for about 1 hour. Refrigerate overnight until completely chilled.

   Nota

   Overnight chilling allows the flan to set fully and the caramel to soften into a sauce.

9. 09
   Pas 9Unmold and serve

   To serve, run a thin knife around the edges, place a plate over each ramekin, and carefully flip to release the flan and caramel sauce. Optional: using a fine mesh strainer dust espresso powder on top for a boost of coffee flavor.

   Espresso powder