Rachel Ellner
Traditional Spanish flan, made with condensed milk, evaporated milk, and whole milk, has a coffee twist here. “We have a passion for flan and coffee,” says Hector Morales of El Recreo coffee.
| ½ | cup sugar |
| 4 | eggs |
| 1 | cup sweetened condensed milk |
| ½ | cup evaporated milk |
| ½ | cup whole milk |
| ½ | teaspoon ground cinnamon |
| 2 | teaspoons vanilla extract |
| 2 | tablespoons cold brewed black coffee, or more to taste |
1. Set oven at 350 degrees. Have on hand a 1-quart round baking dish or 6 ramekins, or other 4-ounce cups. You also need a roasting pan that will hold the dish or dishes.
2. In a heavy-based saucepan over medium-low heat, stir the sugar until it melts, then let it bubble, without stirring, until it turns a golden caramel color. Carefully pour the caramel into the baking dish or dishes, turning the dish(es) slowly to evenly coat the bottom and sides.
3. In a bowl, beat eggs, condensed milk, evaporated milk, whole milk, cinnamon, vanilla, and coffee until smooth. Pour the mixture into the caramel-coated baking dish(es) and cover with foil.
4. Put baking dish(es) into the roasting pan and pour enough tap water in at the edge to come halfway up the sides of the dish(es).
5. Bake the small dishes for 30 minutes, the larger one for 1 hour, or until a knife inserted near the center of the flan comes out clean.
6. Remove the baking dish(es) from the water bath and wipe the bottom dry. Set aside for 5 minutes. Refrigerate for at least 3 hours.
7. To serve, run a knife around the inside of the dish(es), cover with a larger plate and carefully turn over.
Adapted from Miriam and Hector Morales