Coffee Flan Recipe
This classic Coffee Flan blends rich caramel custard with bold, bittersweet coffee flavor for a smooth, creamy dessert that’s surprisingly easy to make. Whether served chilled or at room temperature, this flan offers a perfect balance of sweetness and coffee aroma—ideal for any occasion, from casual family dinners to special celebrations.
Equipment
- Ramekins or a baking dish (8-inch round or similar)
- Saucepan for caramel
- Mixing bowl
- Whisk or blender
- Large roasting pan or baking dish for water bath (bain-marie)
- Oven
- Measuring Cups and Spoons
- Plastic wrap or airtight container (for storing)
Ingredients
- 1 cup strong brewed coffee or espresso, cooled
- 1 cup sweetened condensed milk
- 1 cup whole milk (or coconut milk for dairy-free option)
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup granulated sugar (for caramel)
Optional: pinch of cinnamon or a tablespoon of coffee liqueur for variation
Instructions
- Make the caramel: In a saucepan over medium heat, melt sugar until it liquefies and turns golden amber. Quickly pour into your ramekins or baking dish, swirling to coat the bottom evenly. Set aside to harden
- Prepare the custard: In a bowl, whisk eggs gently. Add sweetened condensed milk, whole milk, cooled coffee, and vanilla extract. Mix until smooth but avoid overbeating.
- Pour custard over caramel: Carefully pour the custard mixture over the set caramel in ramekins or dish.
- Set up bain-marie: Place ramekins or dish in a larger baking pan. Pour hot water into the larger pan until it reaches halfway up the sides of your flan containers.
- Bake: In a preheated oven at 325°F (160°C), bake for 50–60 minutes until the custard is set but slightly jiggly in the center.
- Cool and chill: Remove from water bath. Let cool to room temperature, then refrigerate at least 4 hours or overnight.
- Unmold and serve: Run a thin knife around edges, invert onto a plate, allowing caramel to flow over the custard.
Notes
- Caramel tip: Watch sugar closely when making caramel—it can burn fast. Remove from heat as soon as it’s amber.
- Eggs: Use room temperature eggs for smoother custard and fewer bubbles.
- Water bath: Essential for gentle, even cooking to avoid cracking or rubbery texture.
- Storage: Keeps up to 4 days refrigerated. Avoid freezing to maintain texture.
- Customization: Add cocoa powder for mocha flavor or a pinch of cinnamon for warmth. Dairy-free coconut milk works well but expect a slightly different texture.