Description
Flan de Café y Canela is a delicious and creamy dessert infused with coffee and cinnamon, perfect for any occasion.
Ingredients
Scale
- 2 cups sweetened condensed milk
- 1 cup evaporated milk
- 1 cup brewed coffee, cooled
- 4 large eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 cup granulated sugar (for caramel)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a golden brown color. Quickly pour the caramel into a round 9-inch cake pan, tilting the pan to coat the bottom evenly. Set aside to cool and harden.
- In a large mixing bowl, whisk together the sweetened condensed milk, evaporated milk, brewed coffee, eggs, ground cinnamon, and vanilla extract until smooth and well combined.
- Pour the coffee mixture over the hardened caramel in the cake pan.
- Place the cake pan in a larger baking dish and fill the outer dish with hot water until it reaches halfway up the sides of the cake pan.
- Bake in the preheated oven for about 50-60 minutes, or until the flan is set and a knife inserted in the center comes out clean.
- Remove the flan from the water bath and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight for best results.
- To serve, run a knife around the edges of the flan, then invert it onto a serving plate. The caramel will flow over the top.
Notes
- For a richer flavor, use dark roast coffee or add a splash of coffee liqueur to the mixture.
- You can substitute the ground cinnamon with a pinch of nutmeg or add a tablespoon of cocoa powder for a chocolate twist.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 20g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 100mg