Directions: |
Directions:METHOD: Heat oven to 325 degrees. Boil @ 1 quart of water.
In a heavy saucepan add the sugar and stir slowly over a med-high heat until sugar liquefies.
Very carefully pour melted sugar into 9x5 Pyrex mold or individual molds and swirl around to coat the base of the mold. 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 of 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 below. 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 mold) 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 come out clean. Custard continues to cook even after it is removed from the oven so if it appears loose it is ok. 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 flan 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.
To serve: Serve well chilled. |
This recipe for Kahlua Flan is from