Coffee Caramel Sauce
- 1 teaspoon instant espresso (or coffee)
- 1/4 cup water
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 2 teaspoons instant espresso (or coffee)
- 1 teaspoon warm water
- 2 large eggs
- 2 large egg yolks
- 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 2 teaspoons vanilla extract
- Preheat oven to 350°F. Set a 7-inch cake (or pie) pan with 2-inch high sides inside of a larger baking pan or casserole dish (such as a 13 x 9-inch dish).
- In a small sauce pan, add instant coffee and water and heat until dissolved over medium heat. Add granulated sugar. Bring to a gentle boil, swirling pan several times until sugar is completely dissolved. Cook for about 5 minutes until mixture is golden brown. Careful not to scorch caramel.
- Carefully pour coffee caramel sauce into 7-inch pan. Set aside and allow to cool and harden.
- In a medium sized mixing bowl, add instant coffee and warm water, whisking until coffee has dissolved. Add eggs one at a time whisking thoroughly between each addition. Continue with egg yolks.
- Once all eggs and yolks have been incorporated, add granulated sugar and combine. Add sweetened condensed milk, evaporated milk and vanilla extract whisking gently until combined. Careful to not mix too vigorously to prevent too many bubbles.
- Carefully pour flan mixture into prepared pan. Cover baking pan tightly with aluminum foil. Make a water bath by pouring water into larger roasting pan — outside of cake pan — until water reaches half way up outside of cake pan holding flan.
- Place on middle rack and bake for 50-60 minutes, or until set around edges with a slight jiggle in middle.
- Once flan is done baking, carefully remove from oven. Carefully remove flan from water bath and set aside. Remove aluminum foil or topper from pan and allow flan to come to room temperature.
- When flan is at room temp, replace aluminum foil or top and place into refrigerator for at least 4 hours, or overnight.
- When ready to serve, remove flan from fridge, run a butter knife along sides of pan to help release any portion of flan that may have become stuck during baking. Place a large enough plate (preferably with sides) over flan pan and quickly flip over. (Note: If flan has sat in fridge overnight, please remove about 30 minutes before ready to serve)
- Once flan has been flipped, gently attempt to lift pan up. If you notice flan has not yet released, gently push down on bottom of pan and gently push sides. This should help release flan onto dish.
- Slice and serve immediately, spooning extra Coffee Caramel Sauce on top. Enjoy!
Recipe developed for Imperial Sugar by Jessica Segarra @TheNoviceChef.