Heat oven to 325 degrees.
Boil 1 quart of water.
In a heavy saucepan place the sugar and stir slowly over a med-high heat until sugar liquefies.
Pour melted sugar into a 9x5 Pyrex mold or individual molds. Set aside and let cool.
Mix the milks and add the Kahlua. Make sure that you do not have more than 3 cups total of combined milks and Kahlua. In a blender whip the combined milks and kahlua with the eggs, salt and vanilla until foamy for about 2 minutes on high. Let the mixture sit for about 10 minutes for foam to settle.
(If using a vanilla bean, slice the bean lengthwise and remove seeds from the pods with the back if a knife. Place the seeds in the milk mixture and heat over a low heat until just about boiling. Turn off and set aside to cool, and then proceed as stated. The heating of the milks and seeds helps bring out the flavors before you bake the custard)
Place your mold/s in a larger deep pan (this pan will hold heated water around the molds) and pour mixture into cooled sugar mold/s leaving about ½” space from the top.
Once the mold/s have been filled place in the center of the oven and fill the outer pan with hot water to about ½ the distance up the mold. Bake at 325 degrees for 50-60 minutes, or until an inserted knife comes out fairly clean. Custard continues to cook even after it is removed from the oven. Remove mold/s from bath and let cool for about 2 hours. Once cooled place in fridge for another 4-6 hours, or best overnight. To un-mold run an ordinary table knife around the edges to loosen. Place a plate upside down over the dish and invert and let the flan fall on its own. Or, you may place mold/s in warm water for 5 minutes to loosen sides, run knife around top area only, and unmold.
This recipe makes a fan that isn’t too sweet. If you like your flan a bit sweeter, add 1/3 cup of sugar when adding the milks and Kahlua.
Note: for a stronger coffee flavor reduce the liquid amount above by a few tablespoons and add a shot of espresso to make up the liquid to 3 cups.
Serve well chilled with a dollop of whipped cream.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (155g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 119 (36%)|
|Amt Per Serving||% DV|
|Total Fat 13.2g||18 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 315.2mg||97 %|
|Sodium 168.4mg||6 %|
|Potassium 384.6mg||10 %|
|Total Carbohydrate 38.1g||11 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 37.9g|
|Protein 13.5g||19 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 335
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