Mean Chef's Espresso Flan
Indulge in the luxurious flavors of Mean Chef’s Espresso Flan, a stunning dessert that combines the velvety smoothness of classic flan with the bold, aromatic richness of freshly brewed espresso. This sophisticated treat begins with a glossy layer of homemade caramel, perfectly balancing its bittersweet notes against the creamy custard base. Enhanced with whole milk, heavy cream, and a hint of vanilla, the flan achieves a decadent texture that melts in your mouth. Each bite is infused with a subtle coffee essence, making it an irresistible finale for any dinner party or special occasion. Baked in a water bath for flawless consistency, this espresso flan is a show-stopping dessert that’s surprisingly simple to make. Serve chilled to highlight its silky texture and enjoy the perfect harmony of caramel and espresso flavors.
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Ingredients
- 200 grams Sugar
- 60 ml Water
- 500 ml Whole milk
- 250 ml Heavy cream
- 100 grams Granulated sugar
- 60 ml Espresso (freshly brewed)
- 1 teaspoon Vanilla extract
- 5 large Eggs
- 2 large Egg yolks
- 1 pinch Pinch of salt
Directions
Step 1
Preheat your oven to 160°C (325°F). Bring a kettle of water to a boil, which will be used later for the water bath.
Step 2
To make the caramel, combine 200 grams of sugar and 60 ml of water in a medium saucepan. Heat over medium heat, swirling the pan occasionally (do not stir) until the sugar dissolves and begins to turn an amber color.
Step 3
Quickly and carefully pour the caramel into the bottom of a 9-inch cake pan or individual ramekins, tilting to evenly coat the base. Set aside to cool and harden.
Step 4
In a saucepan over medium heat, combine the whole milk, heavy cream, and 100 grams of granulated sugar. Stir occasionally until the mixture is warm but not boiling. Remove from heat.
Step 5
Whisk the eggs, egg yolks, and a pinch of salt in a mixing bowl until smooth. Gradually temper the egg mixture by pouring the warm milk mixture into the eggs in a slow, steady stream while whisking continuously.
Step 6
Add the freshly brewed espresso and vanilla extract to the mixture, blending until fully incorporated.
Step 7
Strain the custard mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any bubbles or egg solids.
Step 8
Pour the strained custard over the hardened caramel in the cake pan or ramekins. Cover each dish with aluminum foil to prevent the tops from drying out.
Step 9
Place the flan(s) in a large roasting pan. Carefully pour the boiled water into the roasting pan until it reaches halfway up the sides of the flan dish(es), creating a water bath.
Step 10
Bake for 50-60 minutes or until the flan is just set. It should wobble slightly in the center when shaken.
Step 11
Remove the flan from the water bath and allow it to cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight to allow the flavors to develop and the custard to fully set.
Step 12
To serve, run a knife around the edge of the flan to loosen it. Place a serving plate over the pan or ramekin and carefully invert to release the flan, allowing the caramel to coat the top.
Step 13
Slice and serve chilled. Enjoy your rich and silky espresso flan!
Nutrition Facts
| Serving size | (1476.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2818.9 |
| Total Fat 133.5g | 0% |
| Saturated Fat 70.6g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 1610.9mg | 0% |
| Sodium 803.8mg | 0% |
| Total Carbohydrate 327.6g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 326.0g | |
| Protein 53.9g | 0% |
| Vitamin D 468.5IU | 0% |
| Calcium 830.4mg | 0% |
| Iron 5.4mg | 0% |
| Potassium 1239.5mg | 0% |
Source of Calories