Coffee Flan w/ Cajeta Caramel

Coffee Flan with Cajeta Caramel

This flan is made like a custard, with plenty of eggs: 6 wholes ones and 8 yolks.  It has a rich coffee flavor, and you add the coffee raw like in “cafe de olla”, to the sweet milk mix.  I had made coffee flan before, but not this way, so I decided to give it a try.   The original recipe is from Chef Rick Bayless, “TV show about Mexican food”, Mexico, One Plate at a Time and yes, I`m a fan.

WP_20140910_002The real kick of this flan is the Cajeta Caramel, made out of Goat Milk Caramel spread.   The advantage of this spread is that you don`t have to cook it, like you have to do with sugar caramel. You just spread it in the baking dish,  add the flan mixture, and that`s it.

Ingredients:

1/2 cup of cajeta spread (latino food isle in the supermarket)

3 cups of milk

2 cans of condensed milk

4 orange peel strip without the white part

1 1/2 cinnamon sticks

4 whole cloves

1/3 cup dark roast coffee

6 whole eggs

8 egg yolks

 

Directions:

Combine all ingredients, except eggs and yolks.  Simmer and stir ocasionally and don`t let it scorch.  Remove from heat strain, and let it rest for 5 minutes or so.  Whisk the eggs and yolks and strain again the hot milk/coffee mixture into the eggs, very slowly and mixing at the same time. You may need to strain the mixture more than one time, to eliminate the ground coffee dregs.

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Cook in Bain Marie at 350 .F, for 45 minutes or so.  Let it rest before inverting it in a serving plate, serve with the Cajeta Caramel Sauce that form in the flan baking dish.  You can also add a scoop of vanilla ice cream…yum,yum,yum!!.

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15 thoughts on “Coffee Flan w/ Cajeta Caramel

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