Ingredients (serves 4):
2 tablespoons sugar
2 tablespoons water
1 can sweetened evaporated milk (4oz.)
14 oz. half / half
4 eggs (2 yolks only, 2 whole)
1.5 tablespoon instant coffee
A straight forward take on traditional flan. Not too sweet, if you like it sweeter add a few tablespoons of agave syrup.
Add 2 tablespoons of sugar to a clean pan on medium heat, then add 1 tablespoon of water and swirl. After 30 seconds add a splash more of water. Stir until the caramel turns deep brown. Transfer the caramel to 4 custard cups.
In a blender combine the sweetened evaporated milk with eggs, instant coffee and half/ half, run for 20 seconds then pour in equal parts over the caramel in custard cups. Transfer to the oven at 350ºF in a pan filled with 2 inches of warm water. Cook for 45 minutes then test with a toothpick, it’s ready if the toothpick comes out clean, otherwise give it more time testing every 5 minutes.
Remove in the pan and allow to cool for 30 minutes in water uncovered. Then transfer to the refrigerator for at least 2 hours. If serving the next day, cover with plastic.
Serve with whipped cream and berries.