5 large eggs
2 large egg yolks
1 (14 ounce) can sweetened condensed milk
1 cup whole milk
1/2 cup espresso (at room temperature)
1 cup granulated sugar
Beat together eggs, yolks, sweetened condensed milk, whole milk and espresso in a large bowl with an electric mixer, or process in a blender or food processor until smooth.
Cook the 1 cup sugar in a small heavy saucepan or copper caramelizing pot over medium heat. Stir constantly until the sugar turns a honey color. As the sugar begins to dissolve, stir only occasionally. Once it dissolves, continue cooking without stirring until the caramelized sugar is deep amber in color. The color will change rapidly, so watch the saucepan carefully. Immediately after you remove the caramelized sugar from the burner, pour it into an 8-inch soufflé dish. Quickly tilt the dish in various directions so that the caramelized sugar coats the bottom and sides.
Carefully pour the coffee mixture into the soufflé dish, and then place them in a water bath, any shallow pan large enough to hold the dish with room to spare and filled with 1 inch of hot water. Bake the flan on the middle rack in a preheated 350 degrees F oven for 1 hour, or until a knife inserted comes out clean.
Remove the flan from the oven and carefully lift the dish from the water bath. Allow the flan to cool to room temperature, and then chill it in the refrigerator for at least 3 hours. Unmold the flan by first running a non-serrated knife along the inside edge of the dish. Next invert the flan onto a serving platter. The caramelized sugar syrup will cascade over the flan. Cut the flan into 6 wedges to serve. Garnish each portion with some of the sugar syrup. Serve at once.
2 large egg yolks
1 (14 ounce) can sweetened condensed milk
1 cup whole milk
1/2 cup espresso (at room temperature)
1 cup granulated sugar
Beat together eggs, yolks, sweetened condensed milk, whole milk and espresso in a large bowl with an electric mixer, or process in a blender or food processor until smooth.
Cook the 1 cup sugar in a small heavy saucepan or copper caramelizing pot over medium heat. Stir constantly until the sugar turns a honey color. As the sugar begins to dissolve, stir only occasionally. Once it dissolves, continue cooking without stirring until the caramelized sugar is deep amber in color. The color will change rapidly, so watch the saucepan carefully. Immediately after you remove the caramelized sugar from the burner, pour it into an 8-inch soufflé dish. Quickly tilt the dish in various directions so that the caramelized sugar coats the bottom and sides.
Carefully pour the coffee mixture into the soufflé dish, and then place them in a water bath, any shallow pan large enough to hold the dish with room to spare and filled with 1 inch of hot water. Bake the flan on the middle rack in a preheated 350 degrees F oven for 1 hour, or until a knife inserted comes out clean.
Remove the flan from the oven and carefully lift the dish from the water bath. Allow the flan to cool to room temperature, and then chill it in the refrigerator for at least 3 hours. Unmold the flan by first running a non-serrated knife along the inside edge of the dish. Next invert the flan onto a serving platter. The caramelized sugar syrup will cascade over the flan. Cut the flan into 6 wedges to serve. Garnish each portion with some of the sugar syrup. Serve at once.
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