Prep: 30 minutes | Cook: 50-60 mins | Yield: 8 servings
Leche Flan is an all-time favorite dessert. It is traditionally made with eggs and milk. I, myself have made the ‘typical-way” leche flan countless times, but this time I gave it a twist and it was perfect. This coffee-chocolate flavor one is quite addictive!
3/4 cup sugar
4 large eggs, room temperature
2 egg yolks
1 (14 oz) can sweetened condensed milk
1 (12-oz) can evaporated milk
3 tbsp coffee-flavored liqueur – (Kahlúa)
Semi-Sweet Chocolate bar, and cocoa powder, for garnish
Preheat the oven to 350˚ F. Start boiling 3-4 cups water, for later.
In a small saucepan, cook the sugar over medium heat until it starts to melt. Lower the heat and cook until caramelized to a
golden brown (Do not stir or touch the sugar, rather swirl the pan to melt evenly). Pour into a metal flan mold, a 9-inch round cake pan or a non-stick loaf pan, as shown in the pictures. Turn the dish and swirl to evenly coat the bottom with caramel. Set aside to cool and harden.
In a large bowl, whisk the eggs. Add the condensed and evaporated milks and liqueur, or fresh coffee and whisk well to blend. Pour into the prepared pan. Place the flan dish in a larger roasting pan and add hot water to come halfway up the sides of the baking dish. Bake until set and just firm in the center but still jiggles slightly, about 50 minutes to 1 hour. Let cool on a wire rack. Refrigerate until well chilled, at least 2-3 hours before serving.
To serve, run a thin sharp knife around the rim of the flan. Place a cake plate, or a large plate on top of the flan and gently flip over so the plate is on the bottom. Lift away the mold. Sprinkle with powdered cocoa and top with any semi-sweet chocolate shavings. When ready, cut into wedges and serve. Yum!
Tips: If you like the coffee-flavor bolder, a freshly brewed dark coffee can be used as a substitute for coffee-flavored liqueur, perfectly! Also, when shaving the chocolate bar, make sure to use warm-hot peeler to achieve the chocolate curls for toppings.