ORANGE-COFFEE FLAN
Orange zest and cinnamon give rich, deep flavor to this Latin American classic that gets a pleasant nudge of bitterness from instant espresso.
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Heat the sugar in a medium saucepan over medium heat until it begins to melt. Cook, swirling the pan but not stirring, until deep amber, about 10 minutes. Stir in the orange zest and cook 30 seconds. Pour into a 9-inch-round cake pan; tilt to coat. Let harden, about 10 minutes.
- Preheat the oven to 350 degrees F. Dissolve the espresso powder in 1 tablespoon warm water in a large bowl. Whisk in the eggs. Add the sweetened condensed milk, half-and-half, vanilla, cinnamon and 1/8 teaspoon salt; whisk until smooth. Pour the mixture through a fine-mesh sieve into the cake pan.
- Loosely cover the cake pan with foil (do not let the foil touch the custard). Line a roasting pan with a kitchen towel and set the cake pan on top. Transfer to the oven and fill the roasting pan with hot water, about halfway up the side of the cake pan. Bake until the flan is set but still wobbly in the center, 1 hour, 30 minutes to 1 hour, 45 minutes. Remove from the oven and let cool in the water bath, about 1 hour. Remove from the water, cover with plastic wrap and chill at least 8 hours.
- Run a knife around the edge of the pan to loosen the flan; let sit 20 minutes. Invert the flan onto a rimmed plate and unmold, letting the caramel drip out. Cut into wedges.
JAMAICAN COFFEE
Make and share this Jamaican Coffee recipe from Food.com.
Provided by PalatablePastime
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Pour rum and Kahlua into a coffee mug.
- Top with hot coffee.
- Place a dallop of whipped cream on top and sprinkle with ground allspice.
- Serve.
JAMAICAN COFFEE FLAN
Steps:
- Position rack in center of oven and preheat to 326ºF. Place six 1/2 cup ramekins in large baking pan. Place pan in oven and heat until dishes are hot, about 10 minutes. Meanwhile, bring 3/4 cup sugar and water to boil in heavy small saucepan stirring until sugar dissolves. Wash down any sugar crystals with a wet pastry brush. Continue boiling, without stirring, until mixture turns golden brown, about 10 minutes. Immediately divide caramel mixture among ramekins. Carefully tilt ramekins to coat sides with caramel mixture. Cool ramekins completely. Bring milk and cream to boil in heavy medium saucepan. Remove from heat. Stir in instant coffee. Whisk eggs and egg yolks to combine in large bowl. Whisk in 3/4 cup superfine sugar and coffee liqueur. Gradually whisk in hot milk mixture. Strain. Divide custard among prepared ramekins. Return ramekins to large baking pan. Add enough hot simmering water to come halfway up sides of ramekins. Bake until edges are set and centers move only slightly when flans are gently shaken, about 35 minutes. Remove flans from water. Cook 15 minutes. Run small sharp knife around edge of flans to loosen. Refrigerate overnight or up to two days. Invert onto plates and serve.
JAMAICA COFFEE
The perfect coffee drink after a meal.
Provided by CHEF FILIP
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 5
Steps:
- Pour rum and coffee liqueur into a decorative coffee glass. Fill glass with hot coffee. Top with a dollop of whipped cream and garnish with a coffee bean.
Nutrition Facts : Calories 146.3 calories, Carbohydrate 9.2 g, Cholesterol 4.6 mg, Fat 1.5 g, Fiber 0 g, Protein 0.5 g, SaturatedFat 0.9 g, Sodium 14.8 mg, Sugar 8.9 g
COFFEE FLAN
Categories Coffee Milk/Cream Egg Dessert Bake Chill Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 7
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.
JAMAICAN COFFEE
Make and share this Jamaican Coffee recipe from Food.com.
Provided by ellie_
Categories Beverages
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a food processor combine chocolate, sugar and cinnamon, chopping using 3 on/off turns and then finish processing until mixture is fine.
- With machine running pour hot milk and vanilla through food tube and blend until chocolate is melted (10 seconds). *Can be prepared ahead to this point and refrigerated for up to 2 days, bringing to room temperature before proceeding.
- With the food processor running pour cream through food tube, processing until thick.
- Reheat chocolate mixture in a saucepan over medium heat, stirring frequently.
- Stir in coffee.
- Pour into cups, topping with whipped cream.
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