This easy coffee flan recipe is creamy and sweet with a nice java flavor for the coffee lovers. The perfect gluten free dessert for parties & celebrations.
Creamy And Delicious Coffee Flan
Think coffee is just for sipping hot in the morning? Then this delicious coffee flan will change the way you take your java.
Believe it or not, flan is super easy to make since most of the process occurs inside the blender. I add a secret ingredient that makes this dessert creamier, richer and of course, tastier. When I take a bite I feel like eating a cappuccino cheesecake. Yum.
Growing up in Venezuela, flan was the typical dessert to any party or fancy dinner. Even when Birthdays parties came around, my mom would serve a frosted cake and alongside, a flan.
So I decided to combine my 2 favorite things together: coffee and cake. And no, not the usual coffee cake with the streusel topping. A creamy, dreamy, moist and delicious coffee flan with cascading caramel on top. Talk about decadence.
The great thing about this recipe is that you can make it in individual custard cups or you can make a big cake. It all depends on the occasion and what you have on hand.
If you do choose to make it into a big cake, I recommend a bundt pan to make it look prettier.
For this coffee flan, I chose to use New England Coffee because of its bold deep taste that permeates the cake with every bite.
They recently celebrated their 100th anniversary and launched their new flavor, the Centennial Reserve coffee. The coffee for extraordinary people
The Centennial Reserve Coffee is it’s a special blend of 100% Arabica coffee beans from Kenya and Ethiopia, which combine to deliver rich body and bold, smooth flavor. Perfect for drinking in the morning and to make an extra batch to add into my yummy coffee flan. Visit New England Coffee Shop and their Facebook page for more info.
I hope you can try this delicious Coffee Flan at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
- 5 eggs
- 1 - 8 oz package of cream cheese softened
- 1 can of condensed milk
- 1 can of evaporated milk
- 1/2 cup of strong brewed New England Coffee Centennial Reserve blend chilled or at room temperature
- 1 cup of sugar
- 1 teaspoon of water
Preheat Oven to 350 Degrees F.
To Make Caramel
In a heavy sauce over medium heat pour the sugar and water
Let the sugar boil until caramel forms, stir occasionally
Pour the caramel into a 9" cake mold, bundt pan mold or custard cups and let it cool for 5 minutes
To Make Flan
In a blender combine the condensed milk, evaporated milk, coffee, eggs, and cream cheese
Strain this mixture into a bowl
Pour the flan mixture on top of the caramel
Cover the cake pan with aluminum foil
Bake on a double boiler with at least 1 inch of water for around 40 minutes for the custard cups and 55 minutes to 60 minutes for the cake mold
Flan should be firmer with a little jiggle
Remove from oven and let it cool for 20 minutes
Cool overnight in the fridge
Unmold by running a knife from the edges of the flan then turn onto a plate
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