Coffee Flan

Instructions

1. Preheat the oven to 350. Place 8 - 6 ounce custard cups or ramekins in a baking pan large enough to accommodate the cups and have space in between. I use a large pyrex glass baking dish.
2. Line the cups with caramel. Pour water into a 2-3 quart saucepan and place it over a medium heat. Pour the sugar in a thin steam into the center of the pan. Don't stir, but if necessary, use your fingers to pat the sugar down until entirely moistened. Cover the pan and cook without stirring until the syrup begins to turn a light brown color. Swirl the pan gently.
3. When the caramel is a dark amber color, remove the pan from the stove and immediately pour an equal quantity of the hot sugar or caramel into each cup. Place the cups into the baking pan. Begin to bring a kettle of water to a boil.
4. To make the flan: Place the half and half in a large saucepan over medium heat and bring it to a simmer. Remove from heat and stir in coffee. Let steep for 5 minutes.
5. Whisk the eggs, sugar, vanilla, and salt together in a large bowl. Add coffee mixture. Whisk but try not to make it too frothy. Pour the mixture through a strainer into a bowl to eliminate any bits of egg and coffee grinds. It's OK if there are some remaining grinds.
6. Ladle the flan into the caramel lined cups. Pour enough boiling water into the pan to come halfway up the sides of each ramekin. Bake for 20-25 minutes until the custard is set and just a little wobbly in the center.
7. Remove from oven and remove ramekins from pan with hot water. Place on rack and allow to cool. Refrigerate for at least 4 hours and preferably for 12 hours.
8. Serve flans from their cups or run a knife around edge of cup, and invert the flan and the caramel juices onto a rimmed plate or a small bowl. I like to garnish each flan with a chocolate covered espresso bean.

• Servings : 8
• Recipe Type : All Recipes, Sweets