Orange Coffee Flan
May 03, 2014
"Don't get me wrong - ANY flan is a GOOD flan! But this one is my favorite by far. The orange gives it such a great nuance - and the caramel/coffee combo is amazing. The secret to any good flan is to place a towel in your water bath - this keeps the bubbles from forming in the custard. As you can see in my picture, this was the one time I didn't do it and you see the result. LOL - it still tastes amazing! From another cooking site, but originally from the food network. TIME DOES NOT INCLUDE REFRIGERATION TIME OF 6 HOURS!!!"
- Serving Size: 1 (210.4 g)
- Calories 294
- Total Fat - 17.1 g
- Saturated Fat - 9.6 g
- Cholesterol - 174.8 mg
- Sodium - 183.5 mg
- Total Carbohydrate - 26.4 g
- Dietary Fiber - 0.1 g
- Sugars - 21.5 g
- Protein - 9.2 g
- Calcium - 190.1 mg
- Iron - 0.7 mg
- Vitamin C - 1 mg
- Thiamin - 0.1 mg
Preheat the oven to 350 degrees F.
Heat the sugar in a heavy-bottomed saucepan over medium heat until it begins to melt.
Cook, swirling the pan but not stirring, until deep amber, about 10 minutes. Stir in the orange zest and cook 30 seconds.
Pour into a 9-inch round cake pan, quickly tilting to coat entire bottom. Set aside.
Dissolve the espresso powder in 1 T warm water in a large bowl. Whisk in the eggs.
Add the sweetened condensed milk, the half-and-half, vanilla, cinnamon and 1/8 t salt, then whisk until smooth.
Pour the mixture through a fine-mesh sieve into the cake pan. Do not skip this step!
Loosely tent the cake pan with foil. Don't let the foil touch the custard.
Line a pan big enough to hold the cake pan with a kitchen towel and set the cake pan on top. Careful with the edges of the towel.
Transfer to the oven and fill the roasting pan with very hot water, about halfway up the side of the cake pan.
Bake until the flan is set but still wobbly in the center, 1 hour, 30 minutes to 1 hour, 45 minutes.
Remove from the oven and let cool in the water bath, about 1 hour. Remove from the water, cover with plastic wrap and chill at least 6 hours.
Run a knife around the edge of the pan to loosen the flan; let sit a few minutes. Invert the flan onto a rimmed plate and unmold, letting the caramel drip out. Serve in wedges with some of the caramel sauce, and for a really decadent dessert, garnish with full-fat whipped cream.
Tips & Variations
No special items needed.