Kahlua Flan Recipes

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COFFEE AND KAHLUA FLAN



Coffee and Kahlua Flan image

This coffee dessert was even enjoyed by people who don't like coffee. A perfect ending to your next Mexican dinner. From Williams Sonoma: Mexican

Provided by cookiedog

Categories     Dessert

Time 1h40m

Yield 8-10 serving(s)

Number Of Ingredients 10

2/3 cup sugar
1 tablespoon corn syrup
1 (14 fluid ounce) can condensed milk
3/4 cup half-and-half
1 cup whole milk
2 inches piece true cinnamon bark
1 tablespoon Kahlua or 1 tablespoon other coffee-flavored liqueur
2 teaspoons instant coffee granules dissolved in 1 tsp. boiling water
5 large eggs
3/4 teaspoon vanilla extract

Steps:

  • In a small heavy saucepan over medium-high heat, combine the sugar, 1/4 cup water, and the corn syrup and bring to a boil, stirring only a few times, until the syrup is clear. Reduce the heat to medium and simmer, without stirring, until the syrup is a deep amber, about 1 minute. Immediately pour the caramel into a 9-by-2-inch round cake pan or into 8-10 individual molds and tilt to distribute it evenly over the bottom and a little up the sides. Set aside.
  • Preheat the oven to 325°F In a large saucepan over medium-low heat, combine the condensed milk, half-and-half, whole milk, and cinnamon and bring to a simmer. Remove from the heat and let steep for 10 minutes. Remove the cinnamon and stir in the Kahlua and the diluted coffee. In a bowl, lightly whisk the eggs until blended. Gradually whisk in the warm milk mixture and then the vanilla. Strain the mixture through a fine-mesh sieve into the prepared mold(s). Place the mold(s) in a large roasting pan and put on the center rack of the oven. Pour boiling water to a depth of 1 inch into the baking pan. Bake, uncovered, until just set and a knife inserted near the center comes out clean, 1- 1 1/2 hours for the large flan, and 40-60 minutes for the individual molds. Remove the roasting pan from the oven, remove the flan(s), and transfer to a wire rack. LEt cool, cover with plastic wrap, and refrigerate for at least 6 hours or for up to 2 days.
  • To unmold, run a thin knife around the inside edge of the mold(s). Place a serving plate with a rim over the top and invert the plate and flan together. Lift off the mold carefully, scraping out any of the remaining caramel to run over the flan and around the plate. If you have made a large flan, cut into thin wedges to serve.

Nutrition Facts : Calories 383.3, Fat 12.4, SaturatedFat 6.8, Cholesterol 165.9, Sodium 148.9, Carbohydrate 57.5, Sugar 55.6, Protein 10.8

KAHLUA FLAN RECIPE - (5/5)



Kahlua Flan Recipe - (5/5) image

Provided by GadgetGirl

Number Of Ingredients 14

Caramel
3/4 cup granulated sugar
1/4 cup Kahlua Liquer
2 T water
Custard
3/4 cup granulated sugar
1 1/3 cups whole milk
1 1/3 cups half and half
1 T coffee, ground, steeped in 2 t boiling water
1/2 cup Kahlua Liquer
4 2 X 1/2-inch strips lime zest, no pith
3 large eggs
5 egg yolks
2 t vanilla extract preferably Mexican vanilla

Steps:

  • Set 6-ounce custard cups, coffe cups or individual souffle dishes in a baking dish at least 2 inches deep and large enough to give molds 1/2 inch clearance all around. Bring sugar, Kahlua and water to a boil. Reduce heat to medium and boil without stirring until syrup begins to turn golden, about three to five minutes. Swirl gently until syrup is a deep straw color. Pour a portion of caramel into each mold. Tilt molds to evenly cover bottom with caramel. For the custard, heat oven to 325 degrees and position an oven rack in the middle. In a large saucepan over medium heat, combine sugar, milk and half and half. Add coffee mixture, Kahluaand lime zest, and stir as mixture comes to a simmer. Remove from the heat. In a large bowl, whisk eggs and egg yolks. Whisk in warm milk slowly. Stir in the vanilla and strain through a fine-mesh strainer into a bowl. Pour a 4-ounce portion of custard into each mold. Set the pan holding the filled molds on oven rack. Carefully pour hot water into the baking pan, letting it come 2/3 up the sides of the molds. Slide rack back into the oven and bake util the custards are barely set in the middle (about 25-30 minutes). Turn pan around, then continue to cook until set, about 40-45 minutes. Let the custards cool for about an hour before removing, then refrigerate for 2 hours before serving. To serve, run a small knife around edge of each flan and turn mold over onto a serving plate. Shake gently until you hear the flan drop onto the plate. Remove mold and scrape out sticky dissolving caramel, letting it pour over flan.

KAHLUA FLAN



Kahlua Flan image

This comes from Emeril Lagasse and was found on foodnetwork.com. I am not a real "flan" kind of person, but this sounds pretty good.

Provided by the_cookie_lady

Categories     Dessert

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 7

3/4 cup sugar
4 large eggs
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
2 tablespoons Kahlua or 2 tablespoons other coffee-flavored liqueur
mexican chocolate (to garnish) (optional)
cocoa powder (to garnish) (optional)

Steps:

  • Preheat the oven to 350 degrees F.
  • In a small saucepan, cook the sugar over medium heat until it starts to melt. Lower the heat and cook until caramelized to a golden brown. (Do not stir or touch the sugar, but swirl the pan to melt evenly.)
  • Pour into a metal flan mold or 9-inch cake pan. Turn the dish and swirl to evenly coat the bottom. Let caramel cool and harden.
  • Place the dish in a larger roasting pan and add hot water to come halfway up the sides of the baking dish. In a large bowl, whisk the eggs. Add the condensed and evaporated milks and Kahlua and whisk well to blend. Pour into the prepared pan. Bake until set and just firm in the center but still jiggles slightly, 50 minutes to 1 hour. Let cool on a wire rack. Refrigerate until well chilled, at least 2 hours.
  • To serve, run a thin sharp knife around the rim of the flan. Place a platter or large plate on top of the flan and gently flip over so the plate is on the bottom. Lift away the mold. Garnish with powdered cocoa and top with Mexican chocolate shavings.
  • Cut into wedges and serve immediately.

Nutrition Facts : Calories 451.6, Fat 13.4, SaturatedFat 7.3, Cholesterol 179.9, Sodium 191.2, Carbohydrate 68.8, Sugar 63, Protein 13.3

CHOCOLATE-KAHLUA FLANS



Chocolate-Kahlua Flans image

Provided by Ana Garcia

Categories     Milk/Cream     Chocolate     Egg     Dessert     Bake     Cream Cheese     Kahlúa     Spring     Ramekin     Bon Appétit     Mexico     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6

Number Of Ingredients 8

1 14-ounce can sweetened condensed milk
1 12-ounce can evaporated milk
3 ounces semisweet chocolate, chopped
2 tablespoons cream cheese (1 ounce), room temperature
2 tablespoons Kahlúa or other coffee liqueur
1/2 teaspoon ground cinnamon
Large pinch of salt
3 large eggs, beaten to blend

Steps:

  • Preheat oven to 350°F. Arrange six 3/4-cup custard cups in 13x9x2-inch baking pan. Combine condensed milk and evaporated milk in medium saucepan and bring to simmer, stirring often. Remove from heat; add chocolate, cream cheese, Kahlúa, cinnamon, and salt. Whisk until chocolate is melted and mixture is smooth. Whisk in eggs.
  • Divide flan mixture among custard cups. Pour enough hot water into baking pan to come halfway up sides of cups. Bake flans until set in center, about 35 minutes. Remove flans from water bath and chill uncovered until very cold and firm, at least 3 hours and up to 1 day.

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