Coffee Flan (Pudim de Café)
Ingredients
- For the Coffee Flan:
- 1 can sweetened condensed milk 14 ounce/396 g
- 4 eggs at room temperature
- 1 can whole milk use the empty can of condensed milk to measure
- 1 tablespoon instant coffee dissolved in 1-2 tablespoons of warm water
- For the Caramel:
- 1 cup granulated sugar
Instructions
- Preheat oven to 350 º F (180 º C).
- Prepare the caramel: Place sugar in the bottom of a medium pan, evenly distributed. Over high heat, let sugar melt for 1-2 minutes or until caramel starts to form. Then, stir sugar in a circular motion with a wooden spoon until sugar is completely melted and caramel is lump free. Pour caramel into a round baking pan with a central hole (i.e. a Bundt cake pan, 8.7 inches or 22 cm diameter). Using gloves, rotate pan in a circular motion so that the caramel uniformly distributes on both the bottom and sides of the baking pan. Keep turning the pan for about 3 minutes and you will notice that the caramel is getting thicker. Let rest for about 5 minutes on a rack; meanwhile, prepare the coffee flan mixture.
- In a blender, blend the condensed milk, eggs, milk and dissolved coffee until homogeneous. Use a toothpick to pop the bubbles on the surface or skim off the foam. Pour into the caramelized pan and bake in preheated oven, in a bain-marie, for about 25-30 minutes or until set (be careful not to bake too much or it not will have a smooth consistency). Let coffee flan cool on a rack and then refrigerate for about 6 hours. Unmold coffee flan and serve!
Recipe Notes
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