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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This rich, silky custard has a hint of coffee flavor and it's is draped with a luscious caramel sauce. It is a divine ending to a holiday meal or as a simple coffee and dessert get-together with friends.Mariela Petroski, Helena, Montana Ingredients:
3/4 cup sugar |
3 tablespoons water |
1 can (14 ounces) sweetened condensed milk |
1 cup heavy whipping cream |
4 eggs |
1/2 cup whole milk |
2 tablespoons amaretto |
2 teaspoons instant espresso powder |
whipped cream and chopped hazelnuts |
Directions:
1. In a large heavy saucepan over medium heat, combine sugar and water. Cook stirring occasionally until sugar begins to melt. Using a pastry brush dipped in cold water, wash down the sides of the pan to eliminate sugar crystals. Cook without stirring until amber brown, about 8 minutes.
2. Quickly pour into an ungreased 9-in. round baking pan, tilting to coat bottom of pan. Place pan in a large baking pan; let stand for 10 minutes.
3. In a blender, combine the condensed milk, cream, eggs, milk, Amaretto and espresso powder. Cover and process for 1 minute or until well blended. Slowly pour into prepared baking pan.
4. Add 1 in. of hot water to larger pan. Bake, uncovered, at 325° for 1 to 1-1/4 hours or until center is just set (mixture will jiggle). Remove baking pan from water bath; cool for 1 hour. Cover and refrigerate overnight.
5. To serve flan, run a knife around edge of pan; invert onto a rimmed serving dish. Garnish with whipped cream and hazelnuts. Yield: 8 servings.
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