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Categories:Viewed: 39 - Published at: 3 months ago
Ingredients
- 3/4 cup sugar
- 1 (14 ounce) can sweetened condensed milk
- 1 (14 ounce) can evaporated milk
- 1 cup water, warmed
- 2 teaspoons instant coffee granules, heaping
- 3 eggs
- 1 teaspoon orange zest, grated (optional)
- whipped cream, for garnish
Method
- Preheat oven to 350 degrees.
- Place sugar in a heavy skillet and melt over med-low heat until golden. Do not stir the sugar, but you can swirl it in the pan to avoid burning.
- Optional: once sugar is almost completely melted, add 1 tsp grated orange zest and continue swirling until thoroughly incorporated.
- Pour caramel into a 9 x 2 inch cake pan and swirl until bottom is covered. Careful, the pan will get hot immediately, so use a potholder. Set aside.
- In a large bowl, combine the warm water and the instant coffee. Mix well.
- Add the milks and the eggs, whisking to combine thoroughly.
- Strain over the caramel in the prepared pan. The caramel will make a cracking sound, no worries! Cover loosely with aluminum foil.
- Place a dishtowel or washcloth in the bottom of a pan large enough to hold the flan pan. Carefully place the flan pan over the towel. Add very hot or boiling water to the outer pan, to a level about halfway up the flan pan.
- TIP: To avoid sloshing boiling water, place the pans in the oven FIRST, then add the boiling water.
- Bake for 1 hour, then remove from oven. Let the flan cool to room temp in the water bath.
- Refrigerate the flan until ready to serve. It is much better if made 24 hours in advance.
- To serve, run a sharp knife around the edge of the flan, then place a large RIMMED plate over the flan pan and invert until the flan lets loose and all the caramel flows out. Cut in wedges, garnish with whipped cream and serve.