I had cake orders the other week and I use the egg whites for the icing so I was left with a lot of egg yolks. I decided to make a leche flan so that they didn’t go to waste.
I have a tendency to make more than a cup of coffee and end up with some leftover. I sometimes leave it in the refrigerator to have iced coffee the next day but decided this time to use it to flavor the leche flan. I have to say it’s really delicious and you get a sugary caffeine kick for dessert. 🙂
I’ve previously posted an Orange Caramel Leche Flan on the Fat Kid Inside. (the site is currently under renovation, will post the link here when it’s back up).
’til next time!
I don’t have a grinder so I use our mortar and pestle to grind my coffee beans and I get an arm workout at the same time haha.
Look at how pretty the dark brown contrasts with the white marble.
The top of the leche flan has a lot of air bubbles because I used a whisk to mix the eggs and the milk. It’s ok it’ll be in the bottom when I serve it.
Caffeine Fix for my afternoon baking. I used coffee that I brought back from Nude Espresso from London. It was a light roast that smelled like toffee perfect with the caramel flavor of leche flan.
I think my serving dish was a bit too big but I just love the little blue flowers. If you want more caramel just double the recipe.
Can you see the vanilla bean in my leche flan? I used vanilla sugar for this dessert.
I couldn’t help but sneak a bite while taking the photos!
I used a torch as seen in the video below to melt the caramel. You can always heat up the bottom of your llanera on your stove top and then invert it.
- 3/4 C White Sugar
- 1/2 C Powdered Milk
- 5 Egg Yolks
- 1/2 C Brewed Coffee
- 1/4 C and 3 Tbsps Water
- In a large llanera on top of the stove on medium low heat, place 1/4 cup of sugar and 3 tbsps of water. Stir the water and sugar just until it’s well combined.
- Let the caramel cook on its own, it is ready once the caramel turns a nice dark amber color.
- In a sauce pan, place your remaining sugar, powdered milk with the water and coffee. Bring the mixture to a boil and take it off the stove once the sugar and milk has dissolved.
- Whisk the egg yolks until well mixed. Do not overbeat them.
- Once your sugar-milk mixture have cooled, mix them with the egg yolks.
- Place 1/3 of your sugar-milk mixture into the bowl with the egg yolks (this is to temper the eggs) and mix until combined. (Do not pour hot milk-sugar mixture into the egg yolks because you will end up with a mixture that resembles scrambled eggs.)
- Place egg mixture into the remaining sugar-milk bowl. Whisk until well combined.
- Pour the custard filling into your prepared llanera. Place on to a steamer and cook for 35 mins until custard is firm to the touch.