Ingredients
Equipment
Method
Method:
- In a saucepan, combine 1 cup of sugar and 1 tablespoon of water over medium heat. Stir gently until the sugar dissolves. Allow it to cook without stirring until it turns a golden amber color. Quickly pour the caramel into your cake pan, tilting the pan to coat the bottom evenly. Be careful, as the caramel is extremely hot.
- In a mixing bowl, whisk together the eggs, condensed milk, evaporated milk, Kahlúa Pumpkin Spice, instant coffee, and vanilla extract until well combined and smooth. Make sure there are no lumps.
- Carefully pour the flan mixture over the caramel in the prepared cake pan.
- Place the cake pan in a larger baking dish. Fill the outer dish with hot water until it reaches halfway up the sides of the flan pan. This water bath will help the flan cook evenly and prevent cracking.
- Preheat your oven to 350°F (175°C) and bake the flan for 50-60 minutes, or until a knife inserted in the center comes out clean.
- Once baked, remove the flan from the oven and let it cool in the water bath for about 10 minutes. Then, carefully remove it from the water bath and let it cool to room temperature. Refrigerate for at least 4 hours or overnight for best results. To serve, run a knife around the edges, place a serving plate on top of the pan, and quickly invert it. The caramel will flow beautifully over the flan.
Notes
- Let the flan chill overnight for the best flavor.
- Be cautious while handling hot caramel; it can cause burns.
- For a dairy-free option, substitute the milks with coconut milk.