This coffee flan is super easy to make and will always delight kids and adults—a dreamy, creamy flan with infused whole coffee beans for a perfect balance of sweetness and coffee flavor.
AuthorAudreyCategoryCooking/baking with CoffeeDifficultyBeginnerIn a medium-sized pot, combine the milk, the coffee beans, and the sugar. Heat gently until the milk starts to simmer (about 20 minutes). Stir occasionally, so the milk doesn't burn.
Turn off the heat and let the coffee beans infuse for a couple of minutes. Pour the mixture into a strainer to separate the coffee beans. Then discard them,
In a mixing bowl, beat the eggs,
Carefully add the coffee mix to the whisked eggs and gently whisk again,
Pour into the ramekins and place them in a baking tray. Carefully add hot water into the tray to fill the bottom to form a water bath. Bake them for 25-30 min at 300F/150°C.
Remove the flan from the oven. The middle of the flan should be slightly wobbly. Don't worry; the flan will continue to cook and set as it cools down.
Remove ramekins from the water bath, and let them cool down to room temperature.
Cover and chill in the fridge for at least 3-4 hours. ENJOY!
Notes
This coffee flan is even better the next day.
My 8-year-old loves to make this recipe with me, it is that easy.
Ingredients
Directions
In a medium-sized pot, combine the milk, the coffee beans, and the sugar. Heat gently until the milk starts to simmer (about 20 minutes). Stir occasionally, so the milk doesn't burn.
Turn off the heat and let the coffee beans infuse for a couple of minutes. Pour the mixture into a strainer to separate the coffee beans. Then discard them,
In a mixing bowl, beat the eggs,
Carefully add the coffee mix to the whisked eggs and gently whisk again,
Pour into the ramekins and place them in a baking tray. Carefully add hot water into the tray to fill the bottom to form a water bath. Bake them for 25-30 min at 300F/150°C.
Remove the flan from the oven. The middle of the flan should be slightly wobbly. Don't worry; the flan will continue to cook and set as it cools down.
Remove ramekins from the water bath, and let them cool down to room temperature.
Cover and chill in the fridge for at least 3-4 hours. ENJOY!
