Flan De Cafe Recipes

Steps:

• In a small, heavy frying pan, heat the 3/4 cup sugar over medium-low heat until it begins to dissolve. Shake the pan slightly, but do not stir, until all the sugar has melted, about 10 minutes. Increase the heat and stir the sugar as it begins to bubble and take on color.
• When the sugar is a dark, caramel color, pour into a 6-cup charlotte mold or souffle dish and quickly turn in all directions, tipping the mold or dish from side to side until the surface -- the bottom -- and about 2 inches up the sides is lightly coated with the caramel. If the caramel thickens before it reaches this point, then heat the mold over a low flame until the caramel runs more smoothly.
• Preheat the oven to 325 degrees.
• Place the milk, salt and remaining 1/2 cup sugar into a heavy saucepan. Bring to a simmer and stir to dissolve sugar. Continue boiling -- being careful the mixture doesn't boil over -- until the milk has reduced by about half a cup, about 20 minutes. Stir in the vanilla extract and coffee powder, and set aside to cool.
• In a separate bowl, beat the eggs and yolks together; when the milk is tepid, stir the eggs into the milk. Pour through a strainer into the prepared mold or dish; set in a hot-water bath and bake in the lower third of the oven for 1 to 1 1/2 hours, or until custard is set and a knife comes out clean; cooking times vary with the depth of the mold. Set aside to cool completely before refrigerating; the flan should be served chilled. To unmold, carefully insert a blunt, thin metal spatula around the rim of the custard and gently tip the mold from side to side to see if it is loose. If the caramel on the bottom of the pan has hardened, place in a pan of hot water to loosen and test again. Unmold into a serving dish.

Steps:

• 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.

Steps:

• Preiheat oven to 350 degrees. Place sugar and water in a round cake pan. Heat in stove top over low heat, without stirring, until sugar melts and syrup is golden brown. Remove from heat and set aside.
• In a medium saucepan add the milk, heavy cream, coffee and sugar. Mix well with a whisk and cook over low heat, until barely warm. Then add the egg and egg white, stirring constantly. As soon everything is well combined and just warmed through, remove from heat**don't over heat or boil**.
• Pour over prepared caramel. Place this pan inside a larger one. Fill larger pan half-way with very hot water. Cover everything with foil paper and bake 50-60 minutes or until set (lift foil to check). Remove from oven and water bath and place in a rack too cool. When it is at room temperature, unmold into a serving plate. Serve at room temperature or place in refrigerator for up to 1 day, tightly covered.

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Cook sugar in a dry small heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Immediately pour into a 9-inch round ceramic or glass baking dish or metal cake pan (2 inches deep) and tilt dish to coat bottom (use caution, dish will be hot). Cool until hardened, 10 to 15 minutes.
• Blend remaining ingredients in a blender, in 2 batches if your blender is small, until smooth. Pour custard through a fine-mesh sieve over caramel in dish, then transfer dish to a 17- by 11-inch roasting pan lined with a kitchen towel. Cover dish loosely with a piece of foil, then pour enough boiling-hot water into roasting pan to reach 1 inch up side of dish. Bake until custard is set but still wobbly in center when gently shaken and a knife inserted in center comes out clean, 1 to 1 1/4 hours. Transfer dish to a rack to cool completely, about 40 minutes. Chill flan, covered, until cold, at least 8 hours.
• To unmold flan, run a thin knife around edge of dish to loosen flan. Invert a large platter with a lip over dish. Holding dish and platter securely together, quickly invert and turn out flan onto platter. Caramel will pour out over and around flan.