Cuban Coffee Flan
Cuban coffee is my blood type and flan is one of my favorite desserts, so combining the two seemed like the natural thing to do!
The rich and bold flavor of Cuban coffee meets flan's silky vanilla custard and caramel in this Cuban Coffee Flan recipe.
WHY YOU'LL LOVE THIS
– Granulated sugar – Water – Evaporated milk – Vanilla extract – Cuban coffee – Eggs
Half dissolve sugar in water in a small saucepan by swirling the pot. Boil over medium-high heat letting the caramelized sugar to form without stirring.
Pour the amber caramel sauce into your flanera or large ramekin. Swirl the flanera carefully to make sure the entire base of it is well coated.
Combine the whole eggs and egg yolks. Mix vigorously until foamy and a light yellow color.
Add to the eggs the evaporated milk and whisk to combine.
Whisk into the egg mixture the condensed milk, vanilla, salt and sugar. Slowly add the Cuban coffee into the custard mixture.
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