Whenever I visit my aunt, there is one dish, she knows, I will demand always and that is her, the best - Kahlua Flan. Creamy, rich and boozy good, it just melts in mouth. I can eat whole big one, so looking at my needs, she makes individual servings that restrict me to 2 or 3 servings every-time (smart!!! hmmmm).
This time I asked her to share her recipe and I will post and share with my readers.
I do not believe this recipe is so simple and as my aunt told me, Kahlua is totally optional. When I made it first-time, we ate almost whole flan (just two of us). Since then, I bake it in individual serving containers and restrict my flan love to just one ramekin. And rest is saved for next day, of course.
This luxurious dessert is perfect for holiday style family get-togethers and I am totally planning to make it again for thanksgiving dinner.
Kahlua Flanreview) (1
- 1 Cup Sweet Condensed Milk
- 2 tbsp Coffee Liqueur (Kahlua recommended)
- 1 tsp Vanilla Extract
- 1/3 Cup Sugar (to make caramel)
- 1/2 Cup Heavy Cream
- 4-6 Mint (leaf for garnish)
- 2 Egg(s)
1. Preheat oven to 325 F. In a small saucepan over medium-low heat, melt the sugar until it caramelizes.2. Pour all into a flan dish or 1 tbsp each into 4 individual ramekins and swirle it around to coat the bottom.
- 3. In a large mixing bowl, beat the eggs until foamy with a wire whisk. Beat in the condensed milk, cream, vanilla extract and Kahlua coffee-liquor. Pour the mixture into the prepared single flan baking dish or divide among four or five ramekins.
- 4. Place the ramekins into a large baking pan with sides and carefully pour hot water around the flan to come 2/3 the way up the sides. Carefully transfer to the preheated oven. Bake for about 1 hour, until the flan is set and the center only jiggles a bit. Remove from the oven and water-bath, allow to cool fully. Turn the flan out onto flat serving plates (use a large plate if you have baked one large flan). Let it chill in refrigerator and then serve with some fresh mint and whipped sweet cream on the side.
© Chef De Home. Post content including video and photos are copyright protected.