Kahlua Flan

Kahlua Flan

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).

Homemade Kahlua Flan Recipe | chefdehome.com

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.

Pairing Ideas:

Coconut Truffles Ruby Jewel Cookies

Kahlua Flan

4 (1 review)
Kahlua Flan
Total Time: Prep Time: Cook Time: Cuisine: Mexican () Difficulty: Easy
Yields: 4 Flans - Serves: 4



  • Step for Recipe - Kahlua Flan 1. Preheat oven to 325 F. In a small saucepan over medium-low heat, melt the sugar until it caramelizes.
    Step for Recipe - Kahlua Flan 2. Pour all into a flan dish or 1 tbsp each into 4 individual ramekins and swirle it around to coat the bottom.
  • Step for Recipe - Kahlua Flan 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.
  • Step for Recipe - Kahlua Flan 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.

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3 Responses

  1. I would like the recipes
  2. Offer a size and type of pan if you want just 1. Do you need more browned sugar then the recipe originally asks for?
  3. I always order flan at Mexican restaurants but never tried making one at home. This looks so good and easy!!. I can't wait to try it. thanks for sharing this recipe.