Whole milk coffee flan
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 183.5
- Total Fat: 6.5 g
- Cholesterol: 147.9 mg
- Sodium: 85.6 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 0.0 g
- Protein: 6.3 g
View full nutritional breakdown of Whole milk coffee flan calories by ingredient
Introduction
No cans of milk here, just simple staple ingredients. Everyone I have served this to loves it. Not too heavy and not too sweet. No cans of milk here, just simple staple ingredients. Everyone I have served this to loves it. Not too heavy and not too sweet.Number of Servings: 8
Ingredients
-
3 cup Milk, 3.25%
3 large Egg, fresh, whole, raw
3 large Egg Yolk
1 dash Salt
0.50 cup Granulated Sugar
2 tsp Taster's Choice Instant Coffee, granules
0.35 cup Granulated Sugar
Directions
Melt until golden 1/3 cup sugar. Pour into glass baking dish and swirl around.
Heat milk until almost boiling, stir in coffee granules. In large bowl beat eggs with yolks and a pinch of salt. Add the 1/2 cup of sugar and mix gently, trying not go get it too foamy or bubbly. Very slowly, small amount at a time, mixing constantly, add hot milk. Pour slowly through a strainer into baking dish with the caramel. Put in a baking pan with water surrounding it, so it is half way submerged.
Bake at 350 for about 45 to 60 minutes until knife inserted in middle comes out clean. Let cool at least 4 hours or overnight. Run knife around the edge, and set in warm or hot water for a few minutes before turning upside down to unmold.
There will be lots of runny caramel sauce, but some of it will remain stuck in the bottom of the dish. Don't worry about trying to get all of it out.
Serving Size: Makes 8 servings
Heat milk until almost boiling, stir in coffee granules. In large bowl beat eggs with yolks and a pinch of salt. Add the 1/2 cup of sugar and mix gently, trying not go get it too foamy or bubbly. Very slowly, small amount at a time, mixing constantly, add hot milk. Pour slowly through a strainer into baking dish with the caramel. Put in a baking pan with water surrounding it, so it is half way submerged.
Bake at 350 for about 45 to 60 minutes until knife inserted in middle comes out clean. Let cool at least 4 hours or overnight. Run knife around the edge, and set in warm or hot water for a few minutes before turning upside down to unmold.
There will be lots of runny caramel sauce, but some of it will remain stuck in the bottom of the dish. Don't worry about trying to get all of it out.
Serving Size: Makes 8 servings