• Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Total Time
    15 Mins
  • The base number of servings for this recipe is 6

    Colombian Coffee Flan

    Flan is popular in many Latin countries and in Colombia, where coffee is king, the two blend together perfectly. A touch of rich coffee flavors the silky sweet egg custard topped with a deep caramel sauce. Coffee and dessert -- all in one bite.

    cinnamon stick
    granulated sugar
    fresh lime juice
    instant Columbian coffee
    large eggs
    large egg yolks
    butter or nonstick cooking spray, for greasing the ramekins
    coffee beans, garnish
    Preheat the oven to 300 F. Grease 6 6-ounce ramekins with butter or nonstick cooking spray.
    Heat the milk and cinnamon stick in a medium pot over medium-low heat. Bring to a simmer then remove from heat, cover with top, and set aside to steep while preparing the custard.
    To prepare the caramel, place 3/4 cup of sugar, 1/3 cup water and the lime juice in a small saucepan over medium heat. Do not stir with a spoon, move the pan around to mix everything together. When the sugar turns to a deep caramel color, remove from the heat and evenly pour the caramel into the ramekins. Place the ramekins in a deep baking dish.
    Beat the eggs, egg yolks, and remaining 1/4 cup sugar with an electric mixer until pale and creamy. Remove the cinnamon stick from the milk and discard. Slowly add the milk and instant coffee into the egg mixture. Whisk or stir until fully combined.
    Pass the mixture through a sieve into a bowl. Evenly pour the custard into the ramekins leaving 1/4-inch of room at the top.
    Fill the baking dish with boiling water so the water comes halfway up the sides of ramekins.
    Bake for 1 1/2 to 2 hours, or until the flan has set but is still a little wobbly in the center. Cool to room temperature and then place in the refrigerator until cold.
    To serve, run a knife around the edge of each flan and then turn out onto plates. Garnish with coffee beans.

    The base number of servings for this recipe is 6

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