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.
The 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.
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
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.
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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