Coffeecaramelflan4wwpoints Recipes

CARAMELIZED COFFEE FLAN

Steps:

• Place the sugar in a small heavy saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the sugar crystallizes into lumps (about 15 minutes). Continue cooking, stirring constantly, until the sugar melts and turns a light golden brown (about 15 minutes). Quickly pour the hot caramel mixture into an ungreased 8 inch round cakepan, tilting to coat the bottom evenly. Set aside. (The mixture will harden -- this is supposed to happen!).
• Combine eggs and remaining ingredients in a large bowl; beat with a wire whisk until the coffee granules dissolve. Pour the egg mixture over the caramelized sugar in the cakepan.
• Place the cakepan in a large shallow baking dish. Pour hot water into the baking dish to a depth of 1 inch. Cover with aluminum foil, and bake at 350 degrees for 55 minutes or until a knife inserted near the center of the flan comes out clean.
• Remove pan from water, and let cool. Cover and chill at least 8 hours.
• To serve, loosen the edge of the custard with a spatula, and invert onto a serving plate.

COFFEE CARAMELS

Steps:

• Have ready a candy thermometer, wooden spoon, pastry brush and cup of hot water for brushing sugar crystals from the sides of the pan.
• Butter generously an 8 or 9 inch metal baking pan and set aside. Do not use glass; the piping hot candy may break it.
• Combine the heavy cream and espresso powder in a heavy 3-quart saucepan. Place the pan on medium-low heat and heat the mixture, stirring, until the coffee dissolves. Add both sugars, the corn syrup, butter and condensed milk.
• Raise the heat to medium-high and cook the mixture, stirring, until the sugar is dissolved and the butter is melted, about 5 minutes.
• Bring the syrup to a boil, cover the pan and cook the syrup for 3 minutes. Remove the lid. Dip the brush in water and brush the sides of the pan. Attach the thermometer inside the pan.
• Cook the syrup, without stirring, swirling the pan by the handle to cook evenly, until the candy reaches 240 to 245 degrees, frequently brushing the sides of the pan with the damp brush. This should take 13 to 14 minutes.
• Remove the thermometer. Add the vanilla extract and swirl the pan to combine with the syrup.
• Immediately pour the candy into the baking pan. Smooth evenly with the wooden spoon on a metal spatula. Set the pan on a wire rack to cool for 25 to 30 minutes.
• Using a sharp knife, mark the top of the cooled candy into 1-inch squares for easier cutting. The candy will still be warm.
• If candy is still not firm, let cool for a few more minutes. Then turn the candy out onto a chopping board, top side up. Using a large, sharp, buttered knife, carefully cut into 1-inch pieces, using marking on top as guide.
• Spread the candy pieces on a sheet of buttered foil or wax paper and cool completely on wire racks.
• For storing, wrap each piece in a square of wax paper or candy wrappers, or place between layers of wax paper in an airtight container.

COFFEE CARAMEL FLAN (4 WW POINTS)

Steps:

• Preheat oven to 350°F.
• In a saucepan, whisk together sugar and cornstarch. Gradually stir in milk. Bring to a simmer, whisking constantly until slightly thickened. Stir in caramel topping and coffee drink mix. Remove from heat.
• Whisk egg whites in a large heatproof bowl. Very gradually stir hot milk mixture into egg whites.
• Pour about 1/3 cup of mixture into each of four 1/2-cup ramekins. Place ramekins in a shallow baking dish and add enough hot water (on outside of ramekins) to rise about 1 inch up sides of ramekins.
• Bake until firm and puffy, about 30 minutes. Carefully remove baking dish from oven, lift out ramekins and let cool before serving. To serve chilled, cover with plastic wrap and refrigerate until cold. Yields 1 per serving.