Want to show someone you love them? Make them this dessert. The rich custardy texture, accented by the coffee flavor...yum. It's a sweet treat to impress and you CAN make this, just follow the simple directions below. Really, it's not as intimidating as it may sound at first glance! Flan is easy, dramatic and delicious. Serve after dinner and pair with a nice tawny port. Happy Valentine's Day from us at King Bean!
1 cup sugar
1/4 cup water
2 cups whole milk
1 tablespoon finely ground coffee beans
3 whole eggs
2 egg yolks
1 tablespoon King Bean brewed coffee, cooled. We like using Colombian in this recipe.
- Preheat oven to 325 degrees. Set 6 4-ounce ramekins into a large roasting pan.
- Pour 2/3 cup sugar into middle of a small saucepan. Carefully add water, taking care to not splash sugar granules onto sides of pan.
- Bring to a boil, swirling occasionally, until sugar melts and turns golden brown.
- Remove from heat, and carefully pour about 1 tablespoon of the caramel into the bottoms of each of the ramekins. If there is any left over caramel, drizzle it onto parchment paper and set aside at room temperature until hard.
- Bring milk and ground coffee just to a simmer (do not boil). Stir until coffee is mostly dissolved. Remove from heat and let cool slightly.
- Meanwhile, whisk eggs, egg yolks, remaining 1/3 cup sugar, and brewed coffee in a large bowl until combined. Slowly pour in milk, a little at a time, whisking constantly until combined. Divide the mixture amongst the ramekins.
- Carefully pour enough water around the ramekins in the roasting pan until water comes up halfway up the sides of the ramekins. Carefully place roasting pan in preheated oven, trying not to splash water onto the top of the custards.
- Bake until custard is set, but still jiggly, about 1 hour to 1 hour 20 minutes. Remove ramekins from the water and let cool slightly. Refrigerate overnight.
- When ready to serve, run a sharp knife around the edge of the ramekin, and invert custard onto a plate.