Espresso flan

Passos11

1. 1

   Pas 1. Preheat the oven

   Preheat oven to 350F.

2. 2

   Pas 2. Melt the sugar

   Melt sugar in a saucepan over medium heat until deep amber.

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3. 3

   Pas 3. Divide the caramel

   Immediately divide among 4 oven safe ramekins, swirling to coat the bottoms. Set aside.

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4. 4

   Pas 4. Whisk the custard

   Gently whisk eggs in a large bowl (do not overmix). Add condensed milk, evaporated milk, heavy cream, cooled espresso, vanilla, and salt. Whisk until combined.

   Do not overmix.

   oullet condensadallet evaporadanata per muntarcafèextracte de vainilla
5. 5

   Pas 5. Strain the custard

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

6. 6

   Pas 6. Fill the ramekins

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

7. 7

   Pas 7. Cover the ramekins

   Place ramekins in a deep baking dish. Loosely cover each with aluminum foil, fully covering the tops.

8. 8

   Pas 8. Add the water bath

   Pour warm water into the baking dish until it reaches halfway up the sides of the ramekins.

9. 9

   Pas 9. Bake the flan

   42m 30s

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

   Baking time may vary depending on your oven and ramekin size.
10. 10

    Pas 10. Cool and chill

    1 h

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

11. 11

    Pas 11. Unmold the flan

    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.

    Dusting with espresso powder is optional.

    cafè espresso en pols