This coffee flan is for grownups, it's easy to make, and I absolutely loved the combination of flavors, and you will too! Each spoonful is a pleasure for the senses, from the marbled golden caramel color to the aroma and flavor of coffee to the creamy texture of this rich flan de café.
By- Last reviewed . Published Nov 5, 2013
Why we ❤️ it
Something that is perfectly symbolized by a coffee flan recipe, a recipe that we have added as a dessert suggestion to our holiday menu, and one of my favorite desserts with coffee liqueur.
Coffee. If you know me, you know I love coffee, and this flan has just enough to get the taste of coffee, without overpowering it. If you're daring, and no kids will be at the table, a hint of coffee liqueur makes this caramel flan latte recipe an otherwordly treat.
There are two ways I suggest for making this recipe: You can make it with coffee liqueur, or you can make it with instant coffee (you can use decaf). I preferred the coffee liqueur version. Another substitution you may try is using very strong espresso coffee (at room temperature) instead of coffee liqueur.
You can bake this in a regular baking dish or cake pan, or make them into individual servings by using smaller ramekins. I prefer the former because it is just easier to clean afterward.
Coffee flan (flan de café).
- If you want to use a cake pan that can be heated on the stove, you can make the caramel directly on the pan following the exact instructions in the recipe. It's faster and one less thing to clean later.
- For these photos, I used a 9-inch bundt mold [Amazon affiliate link]. It makes it prettier. You can also use a 7-inch cake pan, or small ramekins for individual servings (you'll need 6 1-cup ramekins).
About this recipe
Unlike our other flan recipes, in this one, I have used whole eggs instead of only egg yolks.
This recipe yields 6 servings, 8 in a pinch.
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Coffee Flan [Recipe + Video] Flan de Café
For caramel coating
- ½ cup sugar (white, granulated)
- 1 tablespoon of water, may not be used, see notes
1. Making caramel for flan
- Mix sugar and water and cook in a heavy saucepan over low heat until thick dark caramel forms. Make sure it does not burn! You may need to stir it gently with a spatula to prevent it from burning on the hot spots.Pour carefully into a 5-cup baking pan and spread all over. Cool to room temperature, by then the caramel should have hardened.
2. Making the flan mixture
- In the blender vase, combine eggs, condensed milk, evaporated milk, sugar, Kahlúa, instant coffee, and vanilla extract. Blend the mixture. Pour carefully into the baking pan, trying not to disturb the caramel layer.
- Bake in a hot water bath (bain Marie) in preheated oven to 320 ºF [160ºC] for one hour or until a toothpick or thin knife inserted in the center comes out clean.
- Remove from the oven and the water bath and cool to room temperature. Chill in the fridge. Loosen the edges of the flan with a toothpick. To unmold, place a serving plate on top of the mold (a deep-enough plate to retain the syrup) and invert. Serve still chilled.
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
To make coffee flan I use either coffee liqueur for flavor or instant coffee combined with evaporated and condensed milk, eggs, and sugar.
Flan de café can be made with instant coffee (decaf, too), coffee liqueur, or strong espresso coffee.