Jamaican Coffee Flan Recipes

COFFEE FLAN {COFFEE CRéME CARAMEL}

Steps:

• Preheat oven to 350°F/180°C and have a baking tray (large enough to hold eight 4-ounce ramekins) and hot water ready.
• Lightly grease the ramekins with butter or oil.

MEXICAN FLAN CAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray 2 9-inch fluted tube cake pans (such as Bundt® pans) with cooking spray.
• Spread half the cajeta into the bottom of each prepared cake pan. Place sweetened condensed milk, evaporated milk, 4 eggs, and vanilla extract into a blender, cover the blender, and pulse several times to break up the eggs; blend until thoroughly mixed, about 30 seconds. Pour half the milk mixture into each cake pan.
• Place the cake mix into a mixing bowl, add the water, vegetable oil, and 3 eggs, and beat with an electric mixer on low speed to combine, about 30 seconds; increase speed to medium, and beat until the cake batter is smooth, about 2 more minutes. Scrape half the cake mix into each pan, on top of the flan ingredients.
• Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, about 45 minutes. Remove from oven, and flip pans over onto cake serving pans while still hot to remove from pans. Allow to cool before serving.

JAMAICA COFFEE

Steps:

• Pour rum and coffee liqueur into a decorative coffee glass. Fill glass with hot coffee. Top with a dollop of whipped cream and garnish with a coffee bean.

COFFEE FLAN

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Cook sugar in a dry small heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Immediately pour into a 9-inch round ceramic or glass baking dish or metal cake pan (2 inches deep) and tilt dish to coat bottom (use caution, dish will be hot). Cool until hardened, 10 to 15 minutes.
• Blend remaining ingredients in a blender, in 2 batches if your blender is small, until smooth. Pour custard through a fine-mesh sieve over caramel in dish, then transfer dish to a 17- by 11-inch roasting pan lined with a kitchen towel. Cover dish loosely with a piece of foil, then pour enough boiling-hot water into roasting pan to reach 1 inch up side of dish. Bake until custard is set but still wobbly in center when gently shaken and a knife inserted in center comes out clean, 1 to 1 1/4 hours. Transfer dish to a rack to cool completely, about 40 minutes. Chill flan, covered, until cold, at least 8 hours.
• To unmold flan, run a thin knife around edge of dish to loosen flan. Invert a large platter with a lip over dish. Holding dish and platter securely together, quickly invert and turn out flan onto platter. Caramel will pour out over and around flan.

AUTHENTIC JAMAICAN RED PEA SOUP RECIPE

Steps:

• Combine the flour, cornmeal and salt in a small bowl.
• Add the water and mix together until the dough begins to form. If you fine the dough to stiff, add a bit more water.
• Rest the dough for 15 minutes covered with plastic.
• Knead the dough until it's smooth and extensible. Cover and set aside for 10 minutes.
• To make the spinners, pinch off a small piece of dough about 10-15 grams and roll the dough in-between your palms or on a working surface and shape into long cylindrical piece.
• Make sure the ends are tampered and place onto a light floured plate and cover.
• Repeat until all the dumplings are formed. Keep covered and refrigerated until ready to cook.
• You can cook the spinners/dumplings in boiling pot of water for about 5 minutes then add them to the soup or you can cook them directly in the soup, either way works.
• Rinse and presoak the dried kidney bean in 6-8 cups of water the night before. Water should be covering the beans.
• If your using canned kidney beans then add in step 5.
• The next day - Fill a medium size pot with water and add the beans, salt, chicken or turkey pieces or pork feet or tail and bring to a boil.
• Add the stew beef and continue to cook on medium high for about 45-60 minutes or until the beef stew meat and beans are tender. Add water as needed, water should also be covering the beans and meat.
• Add in the coconut milk, onions, scallions, soup mix, garlic, thyme, potatoes, yam, and scotch bonnet peppers and cook on medium low (simmer) for about 20-25 minutes or until potato's and yam are tender.
• Add the dumplings (spinners) and cook for 5-6 minutes.
• Scotch bonnet peppers are super hot, you can remove from soup one cooked or omit from recipe.
• Serve and enjoy. You can serve with side rice.

JAMAICAN COFFEE FLAN

Steps:

• Position rack in center of oven and preheat to 326ºF. Place six 1/2 cup ramekins in large baking pan. Place pan in oven and heat until dishes are hot, about 10 minutes. Meanwhile, bring 3/4 cup sugar and water to boil in heavy small saucepan stirring until sugar dissolves. Wash down any sugar crystals with a wet pastry brush. Continue boiling, without stirring, until mixture turns golden brown, about 10 minutes. Immediately divide caramel mixture among ramekins. Carefully tilt ramekins to coat sides with caramel mixture. Cool ramekins completely. Bring milk and cream to boil in heavy medium saucepan. Remove from heat. Stir in instant coffee. Whisk eggs and egg yolks to combine in large bowl. Whisk in 3/4 cup superfine sugar and coffee liqueur. Gradually whisk in hot milk mixture. Strain. Divide custard among prepared ramekins. Return ramekins to large baking pan. Add enough hot simmering water to come halfway up sides of ramekins. Bake until edges are set and centers move only slightly when flans are gently shaken, about 35 minutes. Remove flans from water. Cook 15 minutes. Run small sharp knife around edge of flans to loosen. Refrigerate overnight or up to two days. Invert onto plates and serve.